Bacon and Kale Adobo Recipe

Author: Tim Luym, Poleng Lounge, San Francisco, CA, Sunset OCTOBER 2008

Nutrition

Cal/Serving: 272
Daily Value: 14%
Servings: 4

Low-Carb
Sugar-Conscious, Dairy-Free, Egg-Free, Milk-Free, Peanut-Free, Tree-Nut-Free, Fish-Free, Shellfish-Free
Fat20g31%
Saturated6g32%
Carbs16g5%
Fiber3g12%
Sugars1g0%
Protein10g19%
Cholesterol29mg10%
Sodium738mg31%
Calcium171mg17%
Magnesium51mg13%
Potassium661mg19%
Iron3mg14%
Zinc1mg7%
Vitamin A17487IU350%
Vitamin C139mg232%
Thiamin (B1)0mg18%
Riboflavin (B2)0mg13%
Niacin (B3)3mg16%
Vitamin B60mg24%
Folic Acid (B9)40µg10%
Vitamin B120µg5%
Vitamin D1µg0%
Vitamin E0mg1%
Vitamin K927µg1159%
Fatty acids, total monounsaturated9g0%
Fatty acids, total polyunsaturated2g0%
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Bacon and Kale Adobo

INGREDIENTS

  • 6 ounces applewood-smoked bacon, finely chopped
  • 1 small onion, finely chopped
  • 3 large garlic cloves, lightly crushed
  • 2 bay leaves
  • 1 pound kale, stems and ribs removed, chopped fine
  • 2 to 3 tbsp. reduced-sodium soy sauce
  • 2 to 3 tbsp. coconut vinegar or 1 to 2 tbsp. cider vinegar
  • 1/2 teaspoon freshly ground black pepper
  • 1 Thai or serrano chile, crushed (optional)

Recipe Details

Servings 4 servings