Leafy greens aren’t just nutrient-dense; they’re also very low in carbs, which means they’re a KetoDiet staple. And they stand up so well to chorizo’s lively flavor!
Ingredients
- 1 package (300 g/10.6 oz) dark-leaf kale
- 1 small (100 g/3.5 oz) rutabaga
- 2 tablespoons (30 g/1.1 oz) ghee
- 1 medium (60 g/2.1 oz) red onion, peeled and finely chopped
- 7.1 ounces (200 g) ground pork
- 2 ounces (56 g) Spanish chorizo or salami, sliced
- Salt and freshly ground black pepper, to taste
- Fried pastured eggs or sliced avocado
How to Make It
- Wash and tear the kale into 2-inch (5 cm) pieces. Peel and dice the rutabaga or use a julienne peeler to create thin “noodles.”
- Grease a large pan with ghee and place on medium-high heat. When the pan is hot, toss in the onion. Cook for just about 3 minutes. When the onion is lightly browned, add the pork and cook for about 5 minutes, stirring frequently. Next, add the kale and rutabaga and cook for 10 to 15 minutes. Stir often to avoid burning.
- Meanwhile, cook the chorizo in a separate pan until crispy. Add the chorizo and the juices to the pan with kale when done. Season with salt and black petter. Serve immediately.
| Nutrition Facts |
Serving Size 1 |
Nutritional Value Per Serving |
|
% Daily Value*
|
Trans Fat 49.6 g |
carbohydrates 13.7 g 11% |
Dietary Fiber 6.3 g 17% |
Protein 29.8 g 60% |
* Above mentioned %DVs (Percent Daily Values) are based on 2,000 calorie food intake.
DVs (Daily values) may be vary depending upon individuals daily calorie needs. Above nutritional values are estimates and should only be used as a guide for approximation. They are not allfoodchef.com recommendations. Calculations are based on average weight of 194 lbs. and ages of 19 to 50 years. |