Kale Carbonara

This is my new favorite dish. I had it for dinner last night and lunch again today. Since no one was home, I licked the plate. It’s that good.

What you’ll need for 1 serving:

1 Tablespoon coconut oil
1-2 slices of bacon, cut into 1/4-inch pieces
3 cups dinosaur/lacinato kale, center ribs removed, thinly sliced into ribbons
1 egg yoke
1 Tablespoon coconut milk (the thick cream skimmed off the top of a can of coconut milk is best)
sea salt

Wisk egg yoke and coconut milk in a small bowl and set aside.
In a large skillet, brown the bacon in coconut oil. Add kale and cook, stirring often, about 3 minutes. Add a pinch of sea salt. Reduce the heat to low and add the egg and coconut milk mixture, stirring often, until the egg is cooked, but not over-cooked. Serve with a squeeze of lemon.

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