6-Ingredient Keto Pork Belly Kale

Step 1Wash and pat dry the kale. Remove the hard stems and chop the leaves.

Step 2Dice the pork belly and mince the garlic and jalapeño.

Step 3 Place a large cast iron skillet over medium high heat, brown the pork belly about 10 minutes until golden and crisp and cooked through.

Step 4Add the garlic and jalapeño to the skillet and cook 30 seconds until fragrant.

Step 5 Add the chopped kale in batches until wilted. Pour in ACV and continue to cook 5-10 minutes until soft. Season with salt to taste.

Step 6Eat warm as a side dish or store in the fridge for up to 3 days.