Submitted by: Karen Stoychoff Inman
Servings: 2
Ingredients:
4 strips bacon; cooked crisp; retain the fat
4 Eggs (cooked the way you like in coconut oil)
2 bunches Kale; thoroughly washed & trimmed
2 shallots, roughly chopped
2 tablespoons fresh tarragon, chopped
1 tablespoon balsamic vinegar
1 teaspoon Mrs. Dash Garlic & Herb seasoning
Instructions: Soak the kale in a mixing bowl, changing the water twice. Thoroughly dry the kale in a salad spinner or with a kitchen towel. Run a paring knife along the center / thick vein on each leaf and remove. You can save the vein for your stock pot.
Cook the bacon in a large skillet – you’ll use this same skillet to cook the kale. Once the bacon is crispy, remove it from the pan and set it aside. Over medium heat, cook the kale in the bacon fat. Once the kale starts to wilt, add the shallots, tarragon and Mrs. Dash. Continue cooking the kale until tender.
Remove the pan from the heat and add the balsamic vinegar* and crumble the bacon; toss until thoroughly mixed. Plate the kale and cook the eggs. Serve the eggs with the kale and fried sweet potatoes (one sweet potato roasted in the skin, then sliced and browned on both sides in coconut oil).
Notes: * If using a cast iron skillet, remove the kale before adding the balsamic vinegar.
Sure, kale doesn’t seem very festive, but this nutrient-dense green can give you the boost you need to recover from late nights, crazed shopping sprees and the general stress of the season.
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