|Wilted Kale Salad with Pancetta and Fried Egg (photo by LivligaHome)|
1/2 red onion, thinly sliced
1 tablespoon olive oil
1 package Pancetta, 3 ounces, thinly sliced
2 cloves garlic, minced
1 package prepared Kale
1/4 cup chicken broth
Cooking Spray, olive oil flavor
2 tablespoons Balsamic vinegar
1. Place oil in hot skillet, preferrably cast iron, and add onions. Saute for 3 minutes. Next add Pancetta. Cook until slightly browned. Then add garlic. Keep on high until garlic starts to turn brown. Remove from heat and place ingredients in a bowl.
2. Put the skillet back on the stove on medium heat. Spray with olive oil spray. Add kale until mounded. As it wilts add more until all of the kale is in the skillet. Pour the chicken broth on top. Cover and let simmer 3 to 5 minutes until the kale starts to wilt but is not completely cooked. Remove from stove.
3. Place wilted kale in bowl and add other ingredients, toppped with the Balsamic vinegar. Toss and divide between two plates.
4. Spray skillet again with olive oil spray. Fry eggs sunny-side up. Place one egg on top of each serving of salad.
Serves 2. Calories per serving 340.
Enjoy! And Live Vibrant!