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    Cauliflower and Greens Stir Fry

    I made this with kale on a whim, trying to increase the number of greens and vegetables that my children would eat. Nothing could have surprised me more than when two of my three children cleaned their bowls and actually asked for seconds! This dish can easily be made as a vegetarian dish by omitting the bacon and using another acceptable oil in place of the bacon fat. You can also add additional vegetables for grown ups!

    4 to 6 slices of bacon (free of nitrates, nitrites, and preservatives)
    1 small onion, finely diced
    ½ head cauliflower or more
    8 to 10 very large leaves fresh kale, spinach or greens of your choice
    To taste: salt and pepper
    ½ cup water (omit if using frozen spinach or greens)

    Prepare cauliflower and greens by washing. Chop or rip greens and cauliflower into very small pieces, removing any coarse or thick stems, and set aside. Fry the bacon in a large skillet. Remove the bacon when fully cooked and set aside. Keep most of the bacon fat in the skillet, only removing 1 or so tablespoons, if the bacon has rendered too much fat. Fry the onion and cauliflower in the bacon fat until soft. Add the small pieces of greens and sauté. Sauté the greens until they are wilted and very soft. Once the vegetables are done, crumble the cooked bacon over the vegetables and serve.

    © 2009 Lisa A. Lundy, author of The Super Allergy Girl™ Allergy & Celiac Cookbook- From A Mother Who Knows™, www.TheSuperAllergyCookbook.com