6-Ingredient Keto Pork Belly Kale

If you’re like me and can’t stomach eating an entire bunch of raw greens then this recipe is for you! I’m always amazed at how much kale shrinks when cooked! This keto & paleo Pork Belly Kale is packed with flavor and even the veggie haters in your home will love it!

This is one of my favorite low carb side dishes and I’ve made it a little more keto with some delicious fatty pork belly. Who doesn’t love pork belly?! Feel free to skip the jalapeno if you don’t care for the spice.

Step-by-step

1. Wash and pat dry the kale. Remove the hard stems and chop the leaves.

   

2. Dice the pork belly and mince the garlic and jalapeño.

   

3. Place a large cast iron skillet over medium high heat, brown the pork belly about 10 minutes until golden and crisp and cooked through.

4. Add the garlic and jalapeño to the skillet and cook 30 seconds until fragrant.

5. Add the chopped kale in batches until wilted. Pour in ACV and continue to cook 5-10 minutes until soft. Season with salt to taste.

   

6. Eat warm as a side dish or store in the fridge for up to 3 days.

   

Recipe

6-Ingredient Keto Pork Belly Kale

★★★★★4.7 (36 ratings)

This low-carb Pork Belly Kale is packed with flavor and even the veggie haters in your home will love it!

Hands on

15m

Overall

20m

Servings

4

2.2 g

Net carbs

3.7 g

Protein

15.2 g

Fat

165

kcal

1 serving2 servings3 servings4 servings5 servings6 servings7 servings8 servings9 servings10 servings11 servings12 servings16 servings

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Ingredients makes 4 servings

• 4 ounces (113 g) pork belly, cut into ¹/₂-inch (2 cm) pieces
• 1 bunch kale, stems removed, leaves chopped (200 g/ 7.1 oz)
• 1 clove garlic, minced
• 1 jalapeño, minced (14 g/ 0.5 oz)
• 2 tbsp apple cider vinegar (30 ml)
• sea salt or pink Himalayan salt to taste

• Tip

  Crack 2-4 eggs into the kale to transform this into a breakfast dish!

Instructions

1. Wash and pat dry the kale. Remove the hard stems and chop the leaves.

2. Dice the pork belly and mince the garlic and jalapeño.

3. Place a large cast iron skillet over medium high heat, brown the pork belly about 10 minutes until golden and crisp and cooked through.

4. Add the garlic and jalapeño to the skillet and cook 30 seconds until fragrant.

5. Add the chopped kale in batches until wilted. Pour in ACV and continue to cook 5-10 minutes until soft. Season with salt to taste.

6. Eat warm as a side dish or store in the fridge for up to 3 days.

Nutrition per serving

Carbs 6%Protein 9%Fat 85% of calories

Net carbs

2.2 g

Total carbs

3.4 g

Fiber

1.1 g

Sugars

0.8 g

Protein

3.7 g

Fat

15.2 g

Saturated fat

5.5 g

Calories

165 kcal

Sodium

59 mg · 2.58% RDA

Magnesium

11 mg · 2.84% RDA

Potassium

187 mg · 9.35% EMR

Nutrition by ingredient

Per serving	Net carbs	Protein	Fat	kcal
Pork belly, raw	0 g	2.6 g	15 g	147
Kale, curly, fresh	1.8 g	1 g	0.2 g	14
Garlic, fresh	0.2 g	0 g	0 g	1
Peppers, Jalapeno, fresh	0.1 g	0 g	0 g	1
Apple cider vinegar	0.1 g	0 g	0 g	2
Salt, pink Himalayan rock salt	0 g	0 g	0 g	0
Total	2.2 g	3.7 g	15.2 g	165

• Gluten free
• Dairy free
• Egg free
• Nut free
• Coconut free
• Fish free
• Shellfish free
• Beef free