4 slices raw bacon, chopped
1 Tbsp butter
2 cloves garlic, minced
½ cup unsweetened almond milk
¼ tsp ground nutmeg
10 cups raw kale, chopped
1 cup mascarpone cheese
⅓ cup grated parmesan or romano cheese
salt and pepper to taste
¼ cup walnuts, chopped
Cook the bacon in a large saute pan until golden but not quite crisp. Remove the bacon and set aside for the topping.
Add the butter and garlic to the bacon grease in the pan and cook for about 1 minute or until the garlic is fragrant.
Add the almond milk and nutmeg and stir well.
Pile the kale into the pan, it’s ok if it’s heaped up, just let it cook, stirring occasionally for about 5 minutes or until completely wilted.
Stir in the mascarpone and parmesan cheese until well blended.
Season to taste with salt and pepper.
Transfer to a greased casserole dish.
Bake in a preheated 350 degree (F) oven for about 30 minutes.
Remove from the oven and top with the bacon and walnuts. Put back in the oven and cook for an additional 10 minutes.
Approx nutrition info per ½ cup: 200 calories, 16g fat, 6g net carbs, 6g protein