Don’t be alarmed! This recipe doesn’t actually contain any blood!
‘Bloody’ is just Australian slang for very.
So if something is really really delicious it’s ‘bloody’ delicious.
Which is exactly what my Irishman said (in his best Aussie accent) the first time I made these for dinner.
I could eat these every day.
One pot. Packed with greens.
Bursting with flavour and texture thanks to the bacon, soy sauce, Parmesan and nuts.
Simple dinner at its best!
Bloody Delicious Kale Bowls
Ingredients
- 4 slices bacon 120g / 4oz
- 1 large bunch kale 500g / 1lb
- 4 eggs
- 1 tablespoon soy sauce
- 100 g parmesan cheese shaved (3.5oz)
- 100 g roast macadamias or almonds or walnuts (3.5oz)
Instructions
- Heat a splash of oil in a large saucepan on a medium high heat. Slice bacon into bite sized strips and cook, stirring occasionally until bacon is browned. Remove from the pot and place on some scrunched paper towel.
- Wash and chop kale into 1cm (1/2in) ribbons. Don’t worry about drying it. Place kale in the pot with a splash of water. Pop the lid on and cook for 5-10 minutes. Stir and check a few times. If it starts to burn on the bottom reduce the heat and add a splash more water.
- When the kale is no longer crunchy, reduce heat to low. Add eggs and soy sauce and cook, stirring continuously until the egg is just set so it looks like little cheesy curds.
- Taste and season with more soy if needed but remember you’ll be getting lots of salty flavours with the bacon and Parmesan.
- Divide kale and eggs between two bowls. Top with bacon, Parmesan and nuts. Serve warm and remember to tell everyone it’s ‘bloody delicious’ in your best Aussie accent.
Nutrition
WINE MATCH: A spicy Temperanilllo or Shiraz.
Variations & Substitutions
vegetarian – bacon = smoked almonds, sun dried tomatoes or grilled red peppers.
keto / ultra low carb – replace kale with chard (silverbeet) or spinach and use macadamias or brazil nuts as your nuts.
dairy-free – brazil nut parmesan or extra bacon or extra nuts or olives or sun dried tomatoes.
more substantial (carb lovers) – cooked pasta, rice or quinoa or pile it all onto some buttered sourdough toast.
more substantial (low carb) – extra bacon, extra eggs, extra cheese, extra nuts or add some chunks of avocado.
low FODMAP – replace kale with spinach and use macadamias as your nut.
hot! – add a little fresh chopped chilli with the kale or serve with your fave hot sauce.
different vegetables – awesome with cabbage (will take a little longer to cook than the kale), spinach, silverbeet (chard), collard greens. These flavours are also amazing with steamed broccoli or roast cauliflower. And you can always add any cooked veg you need using up! If you have time, soften an onion before cooking the kale. Or for freshness finish with some parsley, chives or basil leaves.
carnivore – extra bacon.
different protein – cooked chicken, sausages, chickpeas, lentils. Salami, prosciutto or ham (instead of bacon). Feta, goats cheese, ricotta or pecorino instead of the Parmesan.
Problem Solving Guide
bland – More soy sauce. And more parmesan!
too dry – overcooked eggs. Next time use a lower temp or check earlier. For now a dollop of mayo or a drizzle of extra virgin olive oil will help.
burning – lower the temperature and add a few tablespoons water to stop burning.
too salty – with all the bacon, cheese and soy sauce it’s a pretty salty dish. The only solution is dilution so add some more kale if you have it or other veg.
watery – if the eggs get completely overcooked they will start to release liquid. Not much can be done except scooping out the liquid. OR serving with a spoon!
Waste Avoidance Strategy
bacon – if you buy it in a cryovac pack it keeps for a few weeks, check the best before date. Otherwise you’ll need to freeze it.
kale – will keep in the fridge in a plastic bag uncooked for at least 2 weeks. Once cooked like this it will keep for a month or so in the fridge. Can be frozen both cooked or raw.
eggs – will keep in the fridge for weeks or use for another meal.
soy sauce / roast macadamias or almonds or walnuts – keep them in the pantry.
Parmesan – wrap in waxed paper or baking paper and store in the fridge in a sealed paper bag or airtight container. Will keep for months. Can be frozen if you’re going away.
Prepare Ahead
Yes! Just cook as per the recipe but keep the cheese and nuts separately. Leftovers will keep in the fridge for 2 weeks or can be frozen. To serve, warm in a pan with a little oil being careful not to overcook the eggs. Finish with nuts and Parmesan.
Add to my Old Favourite Recipes
Yes, I can defintely say that this is ‘bloody delicious’ as I am an Aussie. Also very filling.
Glad it lives up to its name Denise!
When I made this fresh I piled on the Parmesan and sun-dried tomato, and the kale and egg mixture then became a barely perceptible background. Also, despite following the instructions, my eggs turned into a thin sauce rather than remaining as curds. I had the leftovers with the less dominant accompaniment of grilled capsicum and Danish feta, and even though the bunch of kale I’d used had been a bit on the small side, it was still a lot of kale to chew through. I started the dish off by frying chopped onion and carrot, but even then the texture could have done with something like mushrooms for further variety. Quite good.
Interesting that your eggs turned into a thin sauce Mark – do you think they were cooked enough?
I gave them a fair while because I don’t like undercooked eggs. Also, I broke the eggs one by one into the pan and distributed them across the kale. If I make this again I’ll use broccoli rather than kale, and make a well in the middle to start the eggs off as if I were making fried rice, like you did in the video.
Good idea to make the hole in the middle – so the heat can penetrate the eggs properly 🙂
Oh and I made your frozen green beans with canned tuna and sun dried tomato last night – actually LOVED the beans – thank you. I wouldn’t have tried them (due to childhood memories) if you hadn’t mentioned it.
I am having an issue with the Print-Friendly version of this recipe – I always delete the notes and picture at the top to print, but this one is still leaving a big space for them, putting the title on a page by itself, and everything else on the next page. I really miss the old print format!
Hi Anne!
Sorry you’re having problems with the printing. There are 2 options to print – the green ‘print friendly’ button which sounds like the one you’re using – allows you to print everything or dewlete the bits you don’t want. I just tried and it’s working OK for me.
The other option is the small print button next to the recipe title and the little square image of the recipe – just above the ingredients list. This allows you to print the ingredients and instructions – so try that one.
Does that help?
The other option is to try in a different web browser.
Jx
Yum! I stayed pretty much on recipe. I have a ton of onions bc I bought too many, so I added one. I also added dried tomato and sambal and skipped the nuts bc I figured my curly kale had enough fiber. And I did put a spoonful of leftover quinoa in the bottom of my bowl. I was surprised, but the eggs really work here.
oh yum Murphy!
Made this for dinner last night. I was hesitant to try it, but it turned out to be exactly as described. My only regret is that my bunch of kale was smaller than I would have liked. That’s because the only kale my husband will eat is the laminate/dinosaur kale. He finds the curly kale too bitter.
Glad it lived up to it’s name Susan!
This was delicious! I did add an onion and a summer squash because I had some that needed using, and I served it over some toast. My husband commented it “could use more bacon” but otherwise we all agreed it was wonderful. 🙂
oh excellent Jennifer! My Irishman always wants more bacon too 🙂
Ok, so I wasn’t that keen on this recipe when it came up on the weekly dinner planner. I don’t really love kale and I wasn’t too sure how all the ingredients would be together, especially adding the eggs but a few weeks ago I remember Jules encouraging us to try a recipe that we wouldn’t normally cook so I made it for dinner tonight, and……. it was freakin’ yummy! So good, and super easy. And the kale was delicious! Thanks again Jules.
Tania!
Thank you so much for trusting me on this one. Well done!
And you’ve made me so happy that you liked the kale. So excited for you 🙂