AIP Kale Breakfast Skillet


This dish can easily be modified to fit personal taste or diet restrictions. I made it AIP focused, but could be simply paleo with a fried egg on top. Hope you enjoy!


AIP Kale Breakfast Skillet

Servings: 1-2


  • 2 tbsp coconut oil or cooking fat {I used bacon grease}
  • 5-7 pieces of kale, trimmed from the vine and broken into smaller pieces {approx. 4-6 cups of loosely packed kale}
  • 1 small apple, cored and diced {I used honeycrisp}
  • 1 small yellow onion, diced
  • 1 cup prepared and cooked meat of choice, chicken or pork {I used left over roast chicken}
  • 2 gloves garlic, smashed
  • 1/2-1 tsp sea salt
  • 1 tbsp fresh rosemary, chopped
  • 1 tbsp fresh thyme, chopped
  • 1/4 cup dried cranberries {no sugar added}
  • Optional:

For non AIP: add in 1/4 tsp black pepper, substitute sausage for meat, top with fried egg


  1. To a large skillet, add coconut oil and heat to medium-low. Add onion and cook until almost translucent. Add in the garlic and cook for a minute. Add in the chopped apple and herbs, and cook until apples soften, stirring occasionally.
  2. Add cooked meat of choice. Then turn the heat to low and add the dried cranberries and kale, adding more oil if necessary. Add salt and cook for 1-3 minutes, stirring occasionally until the kale wilts and the meat is warm. Enjoy!




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