Autumn greens with bacon almond and paprika dressing

2 tbls coconut oil
3 galic cloves, crushed
500g cabbage/kale, roughly chopped
6 silverbeet leaves, roughly chopped
1 tbls lemon juice or to taste

Bacon, almond and paprika dressing

1 French shallot, finely chopped
1 tbls coconut oil
100g bacon, finely chopped
3 tbls sherry vinegar or apple cider vinegar
100g almonds, toasted and chopped
1 tsp finely snipped chives
1/2 tsp smoked paprika
100ml extra-virgin olive oil
sea salt and freshly ground black pepper

To make dressing, in a small saucepan over low heat, gently cook the shallot in half of the coconut oil until soft, about 5 mins.  Remove from the pan, place in a bowl and set aside.  Wipe the pan dry with paper towel, then place over medium heat.  Add the remaining coconut oil and the bacon and fry, stirring occasionally, for 6 - 8 minutes, or until the bacon is crispy and golden.  Stir in the vinegar and shallot and allow to cool.  Transfer to a bowl and mix in the almonds chives, paprika and olive oil and season with salt and paper.  Set aside until needed.

Melt the coconut oil in a frying pan over medium-high heat, add the garlic and cook for 30 seconds, or until softened and fragrant.  Stir in cabbage/kale and silverbeet and saute until wilted, about 2-3 mins.  Add a splash of water, then season with salt and pepper.  Transfer to a large bowl add half the dressing and toss well.  Arrange the greens on a platter and drizzle with some lemon juice and some more dressing, if desired.  

Recipe source: Pete Evans, Going Paleo