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Bloody Delicious Kale Bowls

Don’t be alarmed! This recipe doesn’t actually contain any blood!

‘Bloody’ is just Australian slang for very.

So if something is really really delicious it’s ‘bloody’ delicious.

Which is exactly what my Irishman said (in his best Aussie accent) the first time I made these for dinner.

I could eat these every day.

One pot. Packed with greens. Bursting with flavour and texture thanks to the bacon, soy sauce, Parmesan and nuts.

Simple dinner at its best!

Course Dinner
Cuisine Australian, modern
Keyword bacon, dinner, kale, low carb, macadamia, parmesan, simple, wholefoods
Total Time 30 minutes
Servings 2


  • 4 slices bacon (120g / 4oz)
  • 1 large bunch kale (500g / 1lb)
  • 4 eggs
  • 1 tablespoon soy sauce
  • 100 g (3.5oz) shaved Parmesan
  • 100 g (3.5oz) roast macadamias or almonds or walnuts


  1. Heat a splash of oil in a large saucepan on a medium high heat. Slice bacon into bite sized strips and cook, stirring occasionally until bacon is browned. Remove from the pot and place on some scrunched paper towel.
  2. Wash and chop kale into 1cm (1/2in) ribbons. Don’t worry about drying it. Place kale in the pot with a splash of water. Pop the lid on and cook for 5-10 minutes. Stir and check a few times. If it starts to burn on the bottom reduce the heat and add a splash more water.
  3. When the kale is no longer crunchy, reduce heat to low. Add eggs and soy sauce and cook, stirring continuously until the egg is just set so it looks like little cheesy curds.
  4. Taste and season with more soy if needed but remember you’ll be getting lots of salty flavours with the bacon and Parmesan.
  5. Divide kale and eggs between two bowls. Top with bacon, Parmesan and nuts. Serve warm and remember to tell everyone it’s ‘bloody delicious’ in your best Aussie accent :)

Recipe Video