Kale SaladIngredients1 head fresh kale, ribs removed and shredded3 strips bacon, chopped2 tablespoons balsamic vinegar1 tablespoon butterSalt and freshly ground black pepper1 egg1 orange, segmented2 tablespoons ricotta cheeseDirectionsIn a medium fry pan over medium heat cook bacon until brown and crispy. Remove bacon and place onto a plate lined with a paper towel.Pour off all but 2 tablespoons of the bacon fat from the pan. Turn down heat to low and whisk the balsamic vinegar into the bacon fat. Pour over kale. Season with salt and pepper. Toss to coat and set aside.In small nonstick fry pan over medium heat add butter and fry egg sunny side up.Transfer the kale to a serving dish and top with fried egg, orange segments, bacon and dollops of ricotta cheese.
Comments