Low Histamine Bacon and Low Histamine Greens Recipe
Enjoy this low histamine bacon recipe that’s also low oxalate, low lectin, low salicylate, and low FODMAP. Plus use the low histamine greens that fit your food intolerances.
Equipment
- Sharp Knife
- Large Skillet with a lid OR
- Large Stock Pot with Lid (optional)
- Unbleached Parchment Paper (optional)
Ingredients
Low Histamine Bacon Recipe
- 1 pound Low Histamine Pork belly
Dry Rub for Low Histamine Bacon
- ⅛ teaspoon Smart Monk 100% Pure Monk Fruit Powder (or more to taste)
- 1 teaspoon Redmond Real Salt
- 1 Fresh Garlic Cloves minced
- ½ teaspoon Black Pepper (optional) freshly ground OR
- ½ teaspoon Pink Peppercorns (optional) freshly ground
- ⅛ teaspoon Organic Cayenne Pepper (optional)
Low Histamine Country Greens Recipe
- 2 bunches Organic Collard Greens removed from stems and roughly chopped
- 5 ounces Baby Arugula
- 2 bunches Flat Leaf Kale removed from stems and roughly chopped
- Fat Saved from Cooking Pork Belly
Low Histamine Greens Braising Liquid
- 2 cups Filtered Water
- 1 teaspoon Redmond Real Salt
- 1 Fresh Garlic Cloves minced
- ½ teaspoon Freshly Cracked Black Pepper (optional) freshly ground OR
- ½ teaspoon Pink Peppercorns (optional) freshly ground
- ⅛ teaspoon Organic Cayenne Pepper (optional)
Instructions
Low Histamine Bacon Recipe Instructions
- You can cook this bacon two ways: bake or fry. If you choose to bake it, turn the oven on to 350 to preheat.
- Mix dry rub ingredients together. Add a little more monk fruit powder if you like a maple flavored bacon. Or add less for a more savory flavor.
- Place pork belly in a single layer on a baking sheet or tray. You can line it with unbleached parchment paper first if you'd like (optional). This can help with clean-up if you choose to bake the pork belly instead of frying it.
- Rub dry ingredients into both sides of pork belly.
- Lay seasoned pork belly in a frying pan and cook on medium high heat on both sides until desired doneness. OR
- Bake for about 30 minutes for chewy bacon or longer for crispy bacon.
- Remember to save the pork fat for the greens! Or you can freeze it in cubes for other cooking later.
Low Histamine Greens Recipe Instructions
- While the pork belly cooks, wash all the greens.
- Pull the collards and kale leaves off the stems.
- Roughly chop all the greens into about 2 inch by 2 inch pieces and set them aside. This looks like a lot, but the greens will shrink while cooking.
- Mix the water, garlic, salt, and any optional pepper or cayenne you want for the braising liquid.
- Add the greens to a large pot.
- Pour the braising liquid over the greens.
- Cover and cook on medium until the greens are done. Stir occasionally and add more water if they start to stick. They will shrink by half and become tender.
- Meanwhile, roughly chop the low histamine bacon (pork belly) into bite size pieces.
- Drizzle fat from pork belly on the greens and mix. You can use as much or as little as you like.
- Sprinkle the low histamine bacon on top.
Notes
Nutritional Information is only for the low histamine bacon portion, not the low histamine greens.
You can batch the cooked bacon and freeze it for later. You can also freeze the low histamine bacon fat in small cubes to cook with later.
Nutrition
Nutrition Facts
Low Histamine Bacon and Low Histamine Greens Recipe
Serving Size
387 g
Amount per Serving
Calories
184
% Daily Value*
Fat
9.6
g
15
%
Saturated Fat
3.2
g
20
%
Cholesterol
75
mg
25
%
Sodium
1165
mg
51
%
Potassium
744
mg
21
%
Carbohydrates
10.31
g
3
%
Sugar
3.83
g
4
%
Protein
23.06
g
46
%
Vitamin A
10420
IU
208
%
Vitamin C
53.2
mg
64
%
Calcium
246
mg
25
%
Iron
2.31
mg
13
%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Let us know how it was in the comments below!