I’m currently walking a tightrope while juggling and balancing a ball on my head. Well…that’s what it feels like trying to help my father eat “healthier” anyway. My dad is a Nigerian man in his mid-50s who accuses me of trying to kill him whenever I offer him salad. After horrifying him with a list of the carb-rich foods he should cut back on, we arrived at an arrangement wherein I would prepare lunches for him each week and he would eat them without question. Mind you, question are not the same as complaints, grunts, or further accusations of ill-intent at the sight of greenery. Now that I’ve set the stage, you’ll hopefully understand why I hid kale in this dish, which is an otherwise-unassuming bowl of carbs and bacon. 🙂


16 ounces linguine pasta (whole wheat if you’re cooking for your dad 🙂 )

7 white mushrooms, sliced

8 slices uncooked bacon

4 stalks of kale, chopped (minus stems if you don’t want any crunch)

1/3 cup shredded parmesan cheese

About 3 tablespoons olive oil

1 tablespoon garlic, minced or chopped

2 teaspoons dried parsley

3/4 teaspoon dried basil

White pepper to taste

Sea salt to taste

Makes five servings.


Bring a large pot of water to boil for pasta. Add a dash of sea salt to water before it boils. Once boiling, add pasta and cook for approximately eight minutes, or until al dente. Drain pasta and place in a large bowl. Add kale to hot pasta and let wilt.
Meanwhile, fry bacon, reduce heat, and set aside to cool and drain on paper towels.


Bring heat back up to medium and cook sliced mushrooms in bacon drippings.


Drain mushrooms on paper towels as well. Once bacon has cooled slightly, crumble or chop it.

Add garlic, parsley, oregano, and white pepper to pasta. Add olive oil and toss to incorporate herbs and spice.


Add bacon, mushrooms, and parmesan then toss again until well mixed.

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