A little bacon goes a long way when it’s used as a flavor component versus a major part of the dish. This breakfast, made with kale, spinach, chard, and broccoli, and which can easily be varied depending on what you have on hand, is extraordinarily high in phytonutrients, antioxidants and other micronutrients essential for health.
1/2 lb uncured bacon, cut into small pieces
1 cup kale, chopped
1 cup chard, chopped
1 cup packed fresh spinach
1 cup broccoli, chopped
1/2 leek, rinsed and chopped OR 1 large/2 medium shallots, chopped
3 tablespoons organic butter or coconut oil
2-4 organic eggs – optional
Optional: 1/2 cup grated raw cheddar cheese
- Cook chopped bacon over low-medium heat until desired doneness
- In separate medium sauce pan, melt butter over medium-low heat
- Add chopped leeks (or shallots) and broccoli, cook, stirring for 3-4 minutes
- Add kale, chard, and spinach
- If desired, add eggs – don’t overcook eggs if adding
- Add bacon and optional raw cheddar
- Serve with Green Smoothie
