|200 g||Eskort diced bacon|
|1||leek — chopped|
|15 ml||fresh thyme — chopped|
|750 ml||pork broth|
|500 ml||baby spinach|
|250 ml||coconut cream|
|salt and black pepper|
|oil — for cooking|
Preheat oven to 190°C.
Place kale on an oven tray and drizzle with oil. Roast for 10 minutes.
In a pot over moderate heat, fry leeks, thyme and bacon until the bacon until crispy.
Add broth and coconut cream. Simmer for 5 minutes.
Add baby spinach and season with salt and pepper.
Serve in a bowl and top with kale.