Kale, pumpkin and bacon pot

Name: Kale, pumpkin and bacon pot
Total time: 30 min
Yield: serves 4
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

30 minutes
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

December 19, 2014 at 2:29 pm

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.