RECIPE

Warm Kale and Pancetta Salad with a Fried Egg

Serves 4

Lunch

About this recipe:

Ingredients:
  • 8 cups kale
  • 4 oz pancetta
  • 1 ½ tbsp butter
  • 2 tbsp apple cider vinegar
  • ¼ cup dried cranberries
  • ½ cup pecans
  • 4 eggs
Instructions:
  1. Remove stems from kale and chop or tear leaves into bite-sized pieces. Cut pancetta into medium (1/2 inch) dice.
  2. Heat a skillet with butter over medium-high heat. Once hot, add kale and toss briefly, cooking just until wilted, 3 to 4 minutes. Add apple cider vinegar and toss briefly. Remove kale and set aside.
  3. Add pancetta to the skillet and fry until crispy, stirring occasionally. Add kale, dried cranberries and pecans and cook just until warm, about 2 minutes more. Transfer to a serving dish and set aside, leaving any remaining fat from the pancetta in the skillet.
  4. Raise heat to high. Crack egg into skillet, fry to desired doneness, 2 to 5 minutes. Season with salt and pepper to taste.
  5. Serve egg on top of kale salad.

Calories424
Carbs24g
Sugar9g
Fat30g
Sodium583mg
Fiber7g
Net carbs17g
Added sugar1g
Saturated fat8g
Protein19g