YES! This recipe contains the magical ingredient – Bacon.
Would you think anything less of us for our first recipe on the website? 
Peel and cube a few sweet potatoes (figure you’ll need about 1/4 to 1/2 per person tonight, and save the rest for tomorrow as a snack). Stick them into a pot of boiling water for 20 min. Meanwhile…
Cook 2 thick strips of nitrite and nitrate free bacon (we got ours at Whole Foods) in a frying pan until crispy. Halfway through the cooking, pour some of the bacon grease out into the pan that you’ll cook the kale in later. You’ll be happy you did that.
Chop up some broccoli into really small florets and steam on the stove for just a few minutes. While those are steaming, cut a bunch of kale into squares ( remove the thick stems) and rinse. Add the broccoli and kale to the pan with that leftover bacon grease. Add the kale in small portions to make sure it all gets coated with the grease.
Once the bacon is just about done, put the peeled and rinsed shrimp into that pan to soak up the bacony goodness, and to cook briefly ( 1-3 min on each side).
Once all of the kale is coated and cooking ( about 5 min after all of the kale is in the pan), then grind some pepper on it and add some raisins, if you’re so inclined. It’s up to you.
Drain the sweet potatoes and sprinkle with cinnamon.
DINNER IS SERVED
*There’s another side dish of green beans shown here. Those are leftovers from another night. We’ll save that recipe for another day.
Looks great! I’ll have to give it a whirl when we’re in the new house…sadly, we named our son Cael and have never tried kale. LOL
Too Funny.
Kale is so easy to make, and one of my favorites. It maintains some crunch after cooking, making it so much better than spinach. Be sure to cut out the center stem before cooking it.