I am a fan of simple, one skillet meals – easy on prep and easy on cleanup.
This dish certainly fits the bill. I used my largest cast iron skillet, and a smaller saucepan to prep the gravy. Very easy for cleanup.
Bacon Kale Skillet
1 package Benevolent Bacon (Sweet Earth) or other vegan bacon
3 cans sliced new potatoes, rinsed (or 3 -5 pounds peeled sliced potatoes)
3 cups chopped kale, fresh
1-2 cups gravy (recipe below)
olive oil for cooking
Saute vegan bacon in oil, chopping coarsely with spatula while cooking.
After bacon begins to brown, add sliced potatoes to skillet and cook on medium heat until they start to brown and crisp.
Add kale by the handful and slowly stir to incorporate. Kale will start to wilt and shrink as it cooks. Add 1 -2 Tbsp water to skillet to loosen up potatoes and bacon and to help steam kale.
After kale is cooked, remove from heat, and mix in gravy.
Thick Southern Gravy
I took my go-to gravy recipe, and just scaled down the final volume and decreased the liquid, which makes for a much thicker gravy.
2 Tbsp whole wheat flour
2 Tbsp nutritional yeast
1 Tbsp oil
1 cup almond or soy milk
1 cup vegetable stock
Heat oil in a medium skillet, and then add flour and nutritional yeast. Whisk until ingredients are coated with oil (will be crumbly). Continue to whisk until mixture starts to brown – be careful to not let it get too dark as it will affect the gravy flavor. Add milk and whisk while cooking on medium heat. Once the milk is incorporated, add vegetable stock. Continue to stir with whisk over medium heat for a couple of minutes while gravy thickens. Remove from heat.