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October 13, 2013

Spicy Stir-Fried Kale with Pancetta and Onions

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A quick and delicious side dish – kale stir-fried with Tabasco, pancetta and onions. This post is sponsored by Tabasco.

Spicy Kale with Pancetta and Onions

Let’s discuss leafy greens, shall we?  They’re green, their leafy, and they are really, really good for you.  And cooked well, they are remarkably tasty too.  It’s funny that I’ve never featured a kale recipe on my blog, because we eat a fair bit of it at home.  Mostly we stir-fry it, with some garlic and some hot pepper flakes.  A touch of salt and pepper and you’re done.  If you leave it in the hot pan for an extra moment or two, it might even get a bit crispy.  Yum!

Low Carb Spicy Stir-Fried Kale Recipe

Of course, with the Tabasco challenge, I can’t use garlic or hot pepper flakes.  I can, obviously, use Tabasco.  And onions can take the place of the garlic.  Okay, that sounds pretty good.  But you know what sounds even better?  Cooking some bacon and then stir-frying the kale in the bacon grease.   Mind you, I’ve already featured bacon in 2 of my Tabasco recipes.  Maybe I should shake it up a bit.  What else can I use?  Oh yay, pancetta’s on the list.  I love pancetta!

A quick, easy and delicious way to get a little more of your leafy greens.  Are you down with that?

Spicy Kale with Pancetta and Onions Recipe

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Spicy Stir-Fried Kale with Pancetta and Onions
A quick and delicious low carb side dish - kale stir-fried with Tabasco, pancetta and onions.
Servings: 4 servings
Ingredients
  • 4 oz pancetta diced
  • 1/4 cup finely chopped onion
  • 8 cups chopped kale washed and dried
  • 1 tsp Tabasco sauce
  • 1/2 tsp kosher salt
  • 1/4 tsp black pepper
Instructions
  1. In a large skillet, cook pancetta over medium heat 3 minutes. Add finely chopped onion and continue to cook until pancetta is getting crispy and onion is translucent.
  2. Remove from pan with a slotted spoon, leaving as much drippings behind as possible.
  3. Add kale, Tabasco, salt and pepper and stir fry until kale is wilted (kale will cook down a lot so you will be able to add it all to the skillet as it cooks).
  4. Add pancetta and onions and stir-fry another 30 to 60 seconds.
  5. Remove from heat and serve.
Recipe Notes

Serves 4. Each serving has 10 g of carbs and 2 g of fiber. Total NET CARBS = 8 g.

82 Calories; 2g Fat (18.7% calories from fat); 7g Protein; 10g Carbohydrate; 2g Dietary Fiber; 10mg Cholesterol; 666mg Sodium.

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Filed Under: Gluten Free, Low Carb, Side Dishes Tagged With: kale, onions, pancetta, tabasco

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Nutritional Disclaimer

Please note that I am not a medical or nutritional professional. I am simply recounting and sharing my own experiences on this blog. Nothing I express here should be taken as medical advice and you should consult with your doctor before starting any diet or exercise program. I provide nutritional information for my recipes simply as a courtesy to my readers. It is calculated using MacGourmet software and I remove erythritol from the final carb count and net carb count, as it does not affect my own blood glucose levels. I do my best to be as accurate as possible but you should independently calculate nutritional information on your own before relying on them. I expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website.

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Comments

  1. Buttoni says

    October 25, 2013 at 12:07 pm

    My favorite way to have kale, although I usually use bacon in lieu of pancetta.

    Reply
    • Carolyn says

      October 25, 2013 at 3:27 pm

      Pancetta, bacon…it’s all good!

      Reply
  2. Madeleine says

    October 2, 2016 at 12:32 pm

    Loved it!! First time I had kale… it came mixed in a bag with broccoli leaves. It was good!

    Reply

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Carolyn PortraitLooking for the best low carb recipes? You've come to the right place! I'm Carolyn, a major carnivore and an unrepentant sweet tooth. Here you will find all you need to enjoy the low carb keto lifestyle to the fullest! Read more

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