AIP bacon and kale breakfast skillet - a fast savory egg-free breakfast

Breakfast is the meal AIP elimination rearranges the most, because so much of a normal breakfast leans on eggs. Take those away and it is easy to drift toward fruit and whatever is left in the pantry, and then be genuinely hungry by 10. This skillet solves that directly: savory, warm, and done in well under 30 minutes, on a morning when you need a real reason to want to eat.

The fat matters here nutritionally, not just for flavor. Kale's vitamin K is fat-soluble, so cooking the greens down in rendered bacon fat instead of steaming them means the body can actually use more of it. The bacon contributes a modest, real dose of zinc alongside the savor, and zinc is involved in immune regulation.

Eat it standing at the counter if that is what the morning allows, or sit with it for the 2 minutes you have. Either way, it is a real meal built for a hard season, and it deserves to be treated like one.

Ingredients

• 2 slices bacon, chopped (clean-label, sugar-free)
• 1 bunch lacinato kale, stems removed, cut into 2-inch pieces
• 2 tbsp coconut milk
• 1 tsp minced garlic
• 1/4 to 1/2 tsp truffle salt (or plain sea salt)

Method

Warm a skillet over medium heat and crisp the chopped bacon until browned. Lift the bacon out and set it aside, leaving the rendered fat in the pan.

Add the kale to the hot fat and cook, turning it, until it wilts and softens. Pour in the coconut milk, add the minced garlic and the truffle salt, and simmer gently on low for a minute or two, until the milk thickens slightly and the garlic mellows.

Return the bacon to the pan, toss once, and serve warm as a light breakfast or a side.

*Adapted from grazedandenthused.com*