Tuscan Kale Salad. Kale salad may someday go the way of other clichéd salads of yore-the bean salad, the chef’s salad, the beet salad with goat cheese. But like all those other venerable mixtures, its ubiquity is due in large part to how good it can be.
Low Carb Tuscan Kale Soup is a hearty dish filled with sausage, riced cauliflower and kale. This keto-friendly soup will satisfy any hunger-pain and warm you up on a cold day. The best part is that it comes together in 30 minutes.
Don’t worry if the family doesn’t want kale for breakfast – you can swap it for spinach which a lot of people find easier to eat, but they could be persuaded to try the kale if you chop it really small. Ingredients: eggs, baby kale, garlic, butter, coconut cream, Celtic sea salt, ground black pepper.
Melt butter in a saucepan. Add garlic, onions (optional), and kale and cook until onions are translucent and kale is wilted down to your desired consistency. Pour in the chicken broth and heavy whipping cream stirring occasionally until the soup comes to a boil.