Poached Eggs over Sauteed Kale

Poached Eggs over Sauteed Kale

Sautéed kale for dinner or breakfast is a go-to for me when I am short on time. I always keep fresh or frozen kale stocked in my fridge so that I always have access to veggies between shopping trips. Kale tastes great when cooked in bacon fat or coconut oil with some salt, pepper and garlic. Honestly, kale and bacon were made for each other, like peanut butter and jelly...but more green and bacon-y. The salty bacon goes great with the bitter leafy green. Kale has been essential to my success for clean eating because it is a powerful super-food, but it is an acquired taste for some people because it is very bitter. Kale is great for an anti-inflammatory diet; it is high in iron, antioxidants and helps lower cholesterol.

4-5 fresh full leaves of kale, leaves stripped off from stem, washed and dried (or 2 cups of frozen or fresh kale that has been pre-chopped)

1 clove garlic, minced

2 slices of bacon

2 eggs, cracked into ramekins

1 teaspoon white vinegar

salt and pepper to taste

Freshly picked purple kale, so much tastier when grown with some TLC 

Freshly picked purple kale, so much tastier when grown with some TLC 

First, chop the bacon into little bite sized bits. Cook in a non-stick pan over medium heat for 6 minutes. As the bacon is cooking, strip your kale leaves off the stem, shred into your desire sizes and wash in a colander under cold water. Remove and dry on a paper towel to get all the water off the leaves.

Add your washed kale to the pan with the bacon. The kale will cook in the bacon fat within 4 minutes. Make sure to constantly stir and coat the kale in the rendered bacon fat. It will not take long to cook, you are cooking the kale just enough to wilt down a little. Add salt, pepper and garlic about one minute before you want to plate the kale. Once cooked, remove to a plate.

Crack your eggs into individual ramekins. In a pot, boil some water, then reduce to a rolling boil. Add the vinegar to the pot, and stir the water in a circle so it is swirling. Slide the first egg into the water, and let it cook for about 4 minutes. Remove with a slotted spoon and let the excess water drain on a paper towel. Set the egg onto the the bed of kale, and repeat the process with the second egg. Top the eggs off with salt and pepper and what ever your favorite salsa is. 

MEG'S AFTERTHOUGHTS: Are you really not a fan of kale? You can go ahead and substitute out the kale for fresh spinach instead and it will still taste delicious.

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