Thanksgiving Side Dish

As promised, here is my one of my tried & true Thanksgiving side dish recipes. Kale, Brussels sprouts, and bacon hash. Delicious, easy, healthy, and will delight even the most begrudging vegetable eaters. Many turn up their noses at kale, but it’s such a wonderful and versatile superfood, made better here by the addition of bacon. If you want to make the dish vegetarian, you can easily leave bacon out and it will still be delicious.

Yep, bacon does make everything better. I can entice kale haters to eat this dish, so it’s definitely good for a crowd. Both Brussels sprouts and kale contain the phytochemical indole-3-carbinol which protects against cancer and offers potent detoxification capabilities.

Make sure you choose organic bacon that is nitrite and nitrate free. I use thick cut. This dish pairs so well with other Thanksgiving dishes: turkey, yams, cranberries. Can be easily doubled. Enjoy.

Kale-Brussels-Bacon Hash
3 strips bacon (optional)
1/2 medium yellow onion or 1 leek, small diced
1 teaspoon garlic, fine chopped
Pinch or 2 thyme (to taste)
15 Brussels sprouts, outer leaves removed and cut in half
1 bunch lacinato kale
sea salt and cracked black pepper to taste
Chicken or veggie broth as needed

Cooking the bacon: Put the bacon strips in a large cast iron skillet that has been lightly coated with coconut oil. Cook it until the fat has rendered and the bacon has reached the crispiness you desire. Take the bacon out of the pan and leave the fat.

Sautéing the vegetables: Add the onion and garlic to the pan and cook on low heat until translucent. Throw in the thyme. Toss in the Brussels sprouts halves and sauté for about 5 minutes, adding chicken broth as needed to prevent sticking. Keep skillet covered to aid in softening. Add the kale. Toss and cook the entire batch until the kale has wilted. Continue adding broth to prevent sticking, cover, and cook until flavors meld and veggies are soft.

Finishing the dish. Toss in the bacon pieces and stir. Season with salt and pepper to taste. Remove from heat. Garnish with rosemary sprig. Serve.