Keto Kale Rockefeller

🧂 Ingredients

• 10 cups Kale
• 6 oz Bacon

  Diced
• ¼ cup Ramps

  or Scallions
• ½ cup Heavy Cream
• 4 oz Cream Cheese
• ¾ cup Shredded Mozzarella
• ½ cup Water

  or Chicken Stock
• ¼ cup Pecorino Romano
• ⅓ cup Cherry Tomatoes
• 1.5 oz Pernod

  or Dry Vermouth
• ½ tsp Real Salt
• ½ tsp Cracked Black Pepper

Instructions

• 1 Render out the fat from your diced bacon until it’s almost fully cooked then
  stir in your ramps or scallions until soft.
  
  
  
• 2 Deglaze pot with Pernod or dry vermouth ( if you don’t use alcohol chicken broth
  will be fine)
  
  
  
• 3 Fill pot with kale then add ¼ cup of water or broth to steam the kale. Cover and
  simmer until kale stems are tender (about 15 minutes)
• 4 Add cream cheese and heavy cream, simmer until cream cheese is fully melted and
  incorporated into the kale mixture. Turn heat off and add your fresh grated
  Pecorino Romano.
  
  
  
• 5 Pour mixture into a casserole pan, top with mozzarella and cherry tomatoes. Bake
  at 450 degrees F. for 8-10 minutes until cheese is bubbly golden and delicious
  
  
  

Nutrition Info