Carnitas Kale Skillet

I love my slow-cooker carnitas, and I additionally love just how many recipes I can then later use those carnitas in. This carnitas kale skillet recipe is one of my favorites, and its heartiness will help keep you going for hours. By adding some veggies, cheese and of course- don’t forget the hot sauce it turns leftovers into a delicious and hardy meal. You can make a salad bowl, taco, or even casserole out of the skillet meal.

I love to use carnitas for meal planning as you can really make just about anything with this versatile meat. Paired with kale or spinach, it offers a terrific healthy option. You can also top with sour cream or a creamy based dressing if you like. My son will make the tacos as an after school snack quite often. Whether you follow the keto diet plan or not, these are truly a winner in my book! Give them a try and let me know what you think. What are your favorite ingredients?

CARNITAS KALE SKILLET

Category: Breakfast Calorie Count: 592 Macronutrient ratio: Carb-induced calories—9% Protein: 39 grams Carbohydrates: 12 grams Total Fat: 41 grams

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Prep Time 5 minutes mins

Cook Time 5 minutes mins

Total Time 10 minutes mins

Servings 2

Ingredients

  

• 2 tablespoons bacon fat you may substitute avocado oil
• 1/4 cup red bell pepper chopped
• 1/4 cup red onion chopped
• 1 clove garlic minced
• 1 tablespoon sun-dried tomatoes
• 2 cups shredded Slow Cooked Carnitas
• 2 cups kale rough chopped
• 1 teaspoon oregano dried
• 1 teaspoon salt
• 3/4 teaspoon cumin ground
• pepper to taste
• 1/2 lemon juiced
• 1/3 cup cheddar cheese grated

Instructions

 

• In a large skillet on medium heat, heat the bacon fat until sizzling, then add the onion and bell pepper, cooking until the vegetables soften—about 5 minutes. Add the garlic and cook 1 minute longer.
• Stir in the tomatoes, followed by the cooked shredded carnitas, stirring regularly and cooking until warmed through.
  
• As that cooks, combine your seasoning (oregano, cumin, pepper, and salt) in a small bowl. Add to the skillet, stirring well.
• Once everything in the skillet is thoroughly warmed, add the kale one handful at a time. As the kale begins to wilt, add your lemon juice, again stirring well.
• Sprinkle your cheese liberally, turn the heat down to low, and cook a few minutes to let the cheese melt. If you prefer and your skillet is cast-iron or otherwise oven-safe, you may choose to do this last step in the broiler so the cheese can brown.
• Divide into your two portions and serve on keto style tortillas or on top of lettuce or just eat it alone!

Notes

Some keto practitioners will note that sun-dried tomatoes packed in olive oil are your best choice. You can also of course substitute the sun-dried tomatoes for diced fresh tomatoes.

Tools Needed:

• Large skillet

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