Recipe: Quickie Greens Side-Dish

from www.dreamstime.com

I really wish I'd take pics more often, especially when I cook something I really like!

Here's an easy and quick side that has saved my bacon a few times when I'm faced with serving meat, and am getting sick of the ever present salad.


Bacon Wilted Greens

When I say "Greens" I mean whatever greens you have on-hand. Spinach, kale, Swiss Chard, cabbage, turnip greens, etc.  Whatever you've got down in the bottom of your crisper drawer. It's a great way to use up limp greens, because you're going to wilt them anyway.

• Greens, several large handfuls (You need to experiment to see how many feeds your family after it's cooked down)
• Bacon Fat
• Lemon Juice
• Shredded Parmesan (optional, for garnish)
• Sea Salt

1. Melt a tablespoon of bacon fat into a large skillet set on medium heat
2. Add Greens and coat them well with bacon fat
3. As the greens heat, they wilt. Stir and flip them constantly. They should be ready in 1-2 minutes.
4. Once wilted to desired consistency, turn off flame, sprinkle with lemon, cheese, and salt to taste.

That's it!  It really couldn't be simpler, and it's really yummy.  I served wilted spinach last night with chicken brats, and it required almost no thought, and took less than 15 minutes for the whole dish.

Recipe: Joie's take on Paleo Stuffed Peppers with a Pureed Cauliflower side

OMG these turned out so flippin' NOM! Who needs the rice filler?

I followed and tweaked this recipe... .The Caveman Gourmet's Stuffed Bell Peppers

I did a pound each of lean beef and Italian sausage

And my pic looks JUST like that one!! 

I served with pureed cauliflower.... (cauliflower, a bit of coconut milk, butter, garlic, chives, salt, pepper, some Parm cheese and a dab of coconut flour to tighten it up)

Sara - Recipe: Maple Brussel Sprouts Amandine

(This post was inspired by a contest over at Cavegirl Cuisine's website.)

Maple Brussel Sprouts Amandine

Ingredients:

2tbsp bacon fat

1/4c blanched, sliced almonds, lightly toasted

8-10 medium brussel sprouts

pinch of black pepper

3tbsp maple syrup

Directions: 

In a pan (that has a lid!), melt 2tbsp bacon fat over medium heat.

While fat melts, remove stems from sprouts and cut them in half, lengthwise.

Once fat has melted, place sprouts in the pan, cut side down. Cover and let cook for 4-5 minutes.

Turn over each brussel sprout in the pan. Sprinkle with a pinch of black pepper and drizzle with maple syrup.

Cover the sprouts and let them cook for another 3-4 minutes.

Place sprouts in a bowl and drizzle with the remaining liquid from the pan. Top with toasted almond slices.

I served this with pan seared steak - SO GOOD.

Even our pickiest eater devoured the sprouts. 

Thank you, Cavegirl, for the inspiration!