It’s the season for KALE!! I love cooking and eating greens. This is a great recipe if you want to take advantage of fresh kale this winter. I would suggest reducing the bacon and/or avocado and adding in an extra egg white or two. This will help balance the meal a little better than a fat overload. It’s listed as a breakfast recipe, but you can definitely eat it at anytime of the day! We borrowed this recipe from Skinnytaste.com.

INGREDIENTS

• 3 cups shredded Lacinto kale, no stems
• 1 teaspoon red wine vinegar
• 2 teaspoons extra virgin olive oil
• kosher salt
• black pepper, to taste
• 2 large eggs
• 4 strips cooked center cut bacon, chopped
• 2 ounces sliced avocado
• 10 grape tomatoes, halved

INSTRUCTIONS

• In a bowl combine the kale, olive oil, vinegar and 1/4 teaspoon salt. Massage with your hands for about 3 minutes, until the kale softens.
• Cook eggs to desired likeness, I prefer them soft boiled.
• Divide the kale between two bowls, top with bacon, tomatoes, avocado and egg.
• Finish with pinch of salt and pepper.