Carrot and Kale Vegetable Saute - Keto Recipes

Ingredients 

• 8 bacon strips, coarsely chopped

• 4 large carrots, sliced

• 2 cups peeled cubed butternut squash (1/2-inch pieces)

• 1 poblano pepper, seeded and chopped

• 1/2 cup finely chopped red onion

• 1 teaspoon smoked paprika

• 1/4 teaspoon salt

• 1/4 teaspoon pepper

• 2 plum tomatoes, chopped

• 2 cups chopped fresh kale

Directions

• In a large skillet, cook bacon over medium heat until crisp, stirring occasionally. Using a slotted spoon, remove bacon to paper towels. Pour off all but 1 tablespoon drippings.
• Add carrots and squash to drippings; cook, covered over medium heat 5 minutes. Add poblano pepper and onion; cook until vegetables are tender, about 5 minutes, stirring occasionally. Stir in seasonings. Add tomatoes and kale; cook, covered, until kale is wilted, 2-3 minutes. Top with bacon.
• Test Kitchen Tips
• Use kitchen shears to cut bacon into small pieces directly over the skillet.
• The sweet, rich flavor of smoked paprika is made by slowly drying peppers over a fire for several weeks.
• Poblano peppers are dark green and mild in flavor. When dried, they turn reddish black and are known as anchos.

Nutrition Facts

3/4 cup: 101 calories, 5g fat (2g saturated fat), 10mg cholesterol, 251mg sodium, 11g carbohydrate (4g sugars, 3g fiber), 4g protein. Diabetic Exchanges: 1 vegetable, 1 fat, 1/2 starch.

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