Submitted by: Jen Matheis
Servings: 3-4
Ingredients: 4-5 c. kale, chopped
1 c. baby bella mushrooms, chopped
2 pieces of thick cut bacon
2 T. balsamic vinegar
1/2 medium onion, thinly sliced
3-4 T. bacon grease
1 garlic clove, finely minced
ground pepper
Instructions: In large skillet cook bacon and reserving the grease. Measure out 2-3 tablespoons of bacon grease and cook the onion and garlic until the onion becomes translucent. Add mushrooms and kale, sauteing for about 5 minutes. Add the vinegar and reduce heat to low. Cook until the kale wilts down to half it’s size. Crumble bacon and add it to the kale and cook for another minute or two. Finish off with some ground pepper to taste.
Top that off with a fried egg and you have every bit of nutrients the body needs
Fabulous!! I had leftover kale from a holiday kale salad and this was a perfect way to use it. If you don’t want to cook the kale down just toss it with olive oil and balsamic and marinate it overnight then add the rest (hot) and serve. If doing so, be sure to remove the tough/bitter rib of the kale – I hold the thick part and use a silicone lettuce knife to cut the kale leaves into bite size pieces. Thanks a “bunch”!