Adapted from “Plenty”
2 cooked potatoes, sliced into ¼ inch pieces
12 oz. bacon, cut into small pieces
1 bunch kale, stems removed, chopped somewhat finely
4 eggs
Mustard dressing:
¼ c. olive oil
1 ½ t. balsamic vinegar
1 t. mustard
½ t. honey
Salt and pepper
Heat 3 T. olive oil and fry bacon and potatoes until potatoes are almost golden. Add the kale and cook until tender. Season with salt and pepper and toss with most of the mustard dressing. Fry eggs in a skillet. Serve fried eggs on top of kale salad. Drizzle with remaining dressing.
