My husband is the head chef and recipe writer around here! He whipped up this simple almost-one-pot-meal (you need a second pot for the rice) the other night and it was a huge success. We are all about recipes that mix in veggies because it is easier to get our kids to eat them that way.
If you want to make this as healthy/whole/crunchy/all natural as possible choose organic ingredients, local when possible, and pastured meats with no added MSG, nitrates or nitrites. Base your choices on your own preferences, budget, and availability.
Salt– We use Real Salt for all of our cooking. Himalayan salt is also a good choice. However, while these salts have health benefits over table salt, they do not have added iodine which can lead to a deficiency (many people are deficient in iodine even if they use iodized table salt). In order to add iodine to our diets, we add a handful of Dulse flakes to any dish that it will mix in and disguise well. This meal would be one of those.
Bacon, Sausage, and Kale over Brown Rice
16 Oz Package of Bacon
1/4 cup olive oil
1 onion diced
3 garlic cloves diced
10 oz bag of frozen kale or about 2 cups chopped fresh Kale
16 oz Package Precooked Sausage (such as summer sausage or kielbasa), sliced and quartered
Salt and pepper to taste
Cook half of the bacon in a sauce pot or deep cast iron pan. Drain bacon on paper towels. In the same pot, sauté garlic and onions in olive oil and the bacon grease. Then, add the other half of the bacon and olive oil to the pan to cook (do not remove or drain this bacon). Add kale and sausage to the pot and cook until kale is tender and sausage is warm throughout. Add the rest of the bacon back in. Salt and pepper to taste. Serve over rice.
Let me know in the comments if you try this recipe!!