Kale Salad with Bacon, Egg and Potatoes
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.
Savory Sesame Kale
1 bunch kale
1-2 T. toasted sesame oil (you could use olive oil)
2 t. tamari or soy sauce (or to taste)
1 ½ T. toasted sesame seeds
1-2 garlic cloves, you could also use garlic scapes
Toast raw sesame seeds in a dry skillet until brown and aromatic. Separate kale leaves from rib. Wash leaves and chop into small-ish pieces. Steam for 5-8 minutes until bright green, wilted and tender (do not overcook). Drain kale and toss in bowl with sesame oil, garlic, tamari and toasted sesame seeds. Serve hot, or chill and serve cold. For a tasty addition, you could also add cooked bacon, finely chopped, to this salad.