Wilted Kale Salad with Pancetta and Fried Egg

Friday, March 11, 2016
Wilted Kale Salad with Pancetta and Fried Egg (photo by LivligaHome)
Pancetta has the wonderful flavor of a cured bacon without all the fat. It has just enough fat and salt to please your palate. I love making this dish when I don't want the hassle of a full blown dinner but do want to provide a healthy and flavorful dinner. It almosts qualifies as comfort food for me. And what's great is that it is packed full of health and goodness. Because it is warm it is a meal that can be served any time of year, including the dead of winter.

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
2 eggs
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!

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