1 lb Brussel Sprouts, trimmed and shredded
3 – 4 cups Kale, stems removed and shredded
2 tablespoons Olive Oil
1 teaspoon Garlic, minced
4 tablespoons fresh Lemon Juice
dash of Red Chilli Pepper Flakes
Salt and Pepper to taste
6 pieces of Turkey Bacon, Real Bacon or Veggie Bacon
Toasted Almonds (Optional)
In a large skillet over medium heat, add olive oil and garlic. After 1 – 2 minutes, mix in the kale and shredded brussel sprouts and continue to toss until it’s slightly wilted. Remove from heat and season with salt and pepper. Add lemon juice and red pepper flakes and mix together. Cover to keep warm.
In a separate skillet over medium heat, spray with cooking spray. Once the pan is hot, add two to three slices of the turkey bacon at a time. Cook the bacon until it’s golden brown on both sides. Once it’s cooked, place on a bed of paper towels and dab off any excess oil and grease.
Once the bacon has cooled, crumble onto the greens. Transfer greens and bacon to a large serving bowl and sprinkle with toasted almonds if desired.