1460

Kale, pumpkin and bacon pot

  • serves 4
  • Easy

Sometimes comfort food comes with a high calorie count. Not this delicious pumpkin, bacon and kale pot which comes in at less than 250 calories but feels like a lot more. Serve with crunchy, buttered sourdough toast for a midweek treat.

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Ingredients

  • streaky bacon 1 pack rashers, finely chopped
  • pumpkin or butternut squash 1 medium, peeled and cut into small cubes (buy ready prepared cubes if you like)
  • shallots 3, peeled and halved
  • chicken or vegetable stock
  • kale 1 × 200g bag, stalks removed and finely chopped
  • parsley ¼ pack, chopped
  • sourdough or bread toasted, to serve

Method

  • Step 1

    Fry the bacon in a medium saucepan until crisp – you shouldn’t need any oil as the bacon fat will melt quickly. Add the pumpkin and shallots and fry until the edges start to brown, then add the stock and bring to a simmer. Cover and cook for 15 minutes or until the pumpkin is tender.

  • Step 2

    Stir in the kale, cover and cook for 5 minutes or until tender. Stir in the parsley and season well. Serve with the toast.

Nutritional Information

  • Kcals 225
  • Carbs 5.5g
  • Protein 13.8g
  • Fat 16.5g
  • Salt 3.11g
  • Saturates 5.8g
  • Fibre 4g
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