Bacon, Leek and Fennel Stir Fry

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 servings


  • 1 pound chopped bacon
  • 1 large leek chopped
  • 1 large stalk celery chopped
  • 2 cups chopped fennel bulb
  • 3 cups chopped kale
  • 1 large onion sliced
  • 1 tablespoon ground cumin
  • 1 teaspoon chopped oregano
  • Sea salt and freshly ground black pepper to taste
  • 2 tablespoons lemon juice


  • In a large skillet, cook bacon over medium heat until dark brown, about 10 minutes.
  • Remove the bacon and drain on a paper towel-lined plate and set aside.
  • To the skillet, add the next 8 ingredients (leek through salt and pepper). Cook for 10 minutes, until vegetables are tender.
  • Stir the bacon and lemon juice in with the vegetables and serve.


SERVING SUGGESTION: Cauli-rice (process cauliflower in a blender or food processor until it resembles grains of rice; steam “rice” till tender; drain; salt and pepper to taste and fluff with a fork).
NUTRITION: 563 Calories; 43g Fat (68.1% calories from fat); 29g Protein; 16g Carbohydrate; 4g Dietary Fiber; 72mg Cholesterol; 1419mg Sodium. Exchanges: 0 Grain (Starch); 3 1/2 Lean Meat; 2 Vegetable; 0 Fruit; 6 Fat.
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