Yesterday, I decided to use up a bag of fresh Kale I had lurking in the fridge. I hate letting food go to waste and unfortunately I bought one too many bags at Trader Joe's. With the expiration date in sight, I wanted to make one of my favorite dips. If you've never tried Kale Pesto, you are sooo missing out! Kale tends to be very fibrous and bitter unless prepared well. Using it in a pesto is a great way to accentuate the natural flavor and healthy nutrients while masking the slightly bitter flavor.
And why not add some bacon? EVERYTHING can be fixed with BACON! That's right! I said bacon! Yes, you're still on a "healthy eating" blog. At both Trader Joe's and Whole Foods, you can find a great selection of smoked, uncured meats with no nitrates or preservatives. They also have much less sodium than traditional bacon and when used in moderation can really spice up a meal :)
1 egg, scrambled
2 slices uncured, nitrate free bacon
2 pieces of Udi's Gluten Free Whole Grain Bread
2 tblsp Kale Pesto (see recipe below)
Slowly saute bacon until crisp, set aside to drain. Scramble your egg. Toast your bread. Spread with Kale Pesto and top with bacon and eggs. It's just a little bit of heaven!!! :)
1/2c olive oil
1/2c grated parmesan cheese
3 medium garlic cloves, peeled
2-3c Kale Leaves, stems removed
3 tblsp pumpkin seeds
pinch pepper
pinch of salt (to taste, may omit)
Place all ingredients in blender/Vitamix until smooth and well combined. Keep refrigerated.
And why would you eat Kale, you ask? Check out these stats for yourself!!
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