Serve in a bowl and top with kale.
Creamy Spinach & Kale Bacon Broth
Ingredients
- 200 g Eskort Diced Bacon
- 1 leek, chopped
- 15 ml (1 T) thyme, chopped
- 750 ml (3 C) pork broth
- 500 ml (2 C) baby spinach
- 500 ml (2 C) Kale
- 250 ml (1 C) coconut cream
- salt and pepper
- oil for cooking
Method
- Preheat oven to 190°C.
- Place kale on an oven tray and drizzle with oil. Roast for 10 minutes.
- In a pot over moderate heat, fry leeks, thyme and bacon until the bacon until crispy.
- Add broth and coconut cream. Simmer for 5 minutes.
- Add baby spinach and season with salt and pepper.
Serve
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