Source : robbwolf.com
Ingredients for 2 :
4 strips bacon
2 bunches Kale; thoroughly washed & trimmed
2 shallots, roughly chopped
2 tbs fresh tarragon, chopped
1 tbs balsamic vinegar
1 tsp Garlic & Herb seasoning
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 seasoning. 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.
Serve with : fried sweet potatoes, salad
Simple and good.