2 hard-boiled eggs (see Tip), coarsely chopped
2 Tbsp 2 slices center-cut bacon
½ cup extra virgin olive oil
1 ½ cup chopped onion
2 Tbsp sliced button mushrooms
2 tsp red wine vinegar
¼ tsp whole-grain mustard
⅛ tsp freshly ground pepper
1. Place kale and eggs in a large bowl.
2. Cook bacon in a large skillet over medium heat until crisp. Leaving the bacon fat in the pan, transfer the bacon to a paper towel-lined plate. Chop when cool enough to handle.
3. Add oil and onion to the pan and cook, stirring, for 2 minutes. Add mushrooms and cook, stirring, until softened, about 2 minutes more. Remove from the heat and stir in vinegar, mustard, pepper and salt. Pour the mushroom mixture over the kale and eggs. Add the bacon and toss to combine.
Note: Choose organic kale when possible. Nonorganic can have high pesticide residue.
Tip: To hard-boil eggs, place eggs in a single layer in a saucepan; cover with water. Bring to a simmer over medium-high heat. Reduce heat to low and cook at the barest simmer for 10 minutes. Remove from heat, pour out hot water and cover the eggs with ice-cold water. Let stand until cool enough to handle before peeling.
Provided by: EatingWell
Per Single Serving / Serves 4 Total
- Calories 182 18%
- Calories from fat 108 32%
- Total Fat 12gm 11%
- Sodium 268mg 12%
- Total Carbohydrates 14gm
- Fiber 3gm
- Protein 9gm
- Cholesterol 97mg 5%
Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.