Kale and Turkey Bacon Gratin

Recipe Image

This recipe makes 4 servings
Recipe Nutrition Info Comments 0
Chef's View
Kale offers an abundance of nutrients, including fiber, vitamin C, vitamin B6, and beta-carotene. Its hearty texture makes it well-suited for a gratin. If you prefer, try other cooking greens, alone or in combination, such as Swiss chard, mustard, turnip, or dandelion. For a vegetarian version, simply skip the bacon.


  • 1 1/4 pounds kale
    thick stems stripped and tough ends removed, chopped (about 8 cups)
  • 4 slice(s) bacon, turkey
    cut into 1-inch pieces
  • 1 small onion(s)
  • 2 clove(s) garlic
  • 1/2 cup(s) half-and-half, fat-free
  • peppercorns, black
    freshly ground, to taste
  • 1/4 cup(s) cheese, Parmesan
    freshly grated


  • 1

    Heat the oven to broil.

  • 2

    In a deep oven-proof skillet, bring a few inches of water to a boil. Add kale and cook over medium-high heat until tender, about 6 minutes. Drain and pat dry.

  • 3

    Wipe the skillet dry and return to medium-high heat. Add bacon and cook until crispy, 4 to 5 minutes. Transfer bacon to a plate. Add onion and garlic to the pan, reduce heat to medium, and cook, stirring, until onion is softened, about 7 minutes.

  • 4

    Return bacon to the pan and add half-and-half. Bring to a simmer and cook until slightly reduced, about 5 minutes. Season with pepper to taste. Add kale and stir to combine. Sprinkle evenly with cheese. Broil for 2 to 3 minutes, or until cheese is lightly browned.

Nutritional Information Amount Per Serving
  • Calories151
  • Total Fat6g
  • Saturated Fat2g
  • Sodium348mg
  • Carbohydrates19g
  • Dietary Fiber3g
  • Protein10g
  • Cholesterol-
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