“Creamed” Kale with Bacon and Mushrooms


Whole30, Paleo, And Gluten Free

This recipe literally came to me in a dream (I know, I am weird) and I quickly wrote a few things down on a notepad and went back to sleep.  It came to fruition today and was so, so good.  If you like creamed spinach and collard greens….this is sort of a fusion between the two.


  • avocado cooking spray
  • 1 medium onion
  • 8 ounces of baby bella mushrooms
  • 1 Tablespoon of garlic
  • 1/2 Tablespoon of kosher salt
  • 30 oz of bacon bits (you can certainly use real bacon, I had Hickory Smoked Bacon Bits by Epic that were compliant and used those)
  • 1/3 cup of coconut aminos (I use Coconut Secret)
  • 2 cups of greens (I used kale but you can also use spinach or collards)
  • 1/2 cup of Nutpods
  • 1/2 cup of nutritional yeast (I use Bragg’s)
  • 1 teaspoon of fresh nutmeg


  1. Dice onion, garlic, and slice mushrooms.
  2. In a cast iron skillet, sauté the onions, garlic, and mushrooms until soft using avocado spray.
  3. Add salt and mix.
  4. Once cooked, add bacon bits and stir for another two minutes.
  5. Add mixture to an Instant Pot.
  6. Add kale and coconut aminos to the Instant Pot.
  7. Set manual to 5 minutes on high pressure.
  8. Release steam and immediately add in Nutpods and nutritional yeast stirring well.
  9. Right before serving, grate fresh nutmeg on greens and stir.


Note: This whole dish could be cooked stove top in a skillet or dutch oven.  I wanted to really get the bacon flavors infused so, I used the Instant Pot Pressure Cooker.

Delicious served with Grain Free Breaded Pork Chops


One Comment on ““Creamed” Kale with Bacon and Mushrooms

  1. Pingback: Grain Free Breaded Pork Chops – EternalWorkInProgressGal

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