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A riff on the classic warm spinach-and-bacon salad, this recipe features thin ribbons of kale instead. Any variety of kale works, but flatter-leaf lacinato kale makes it extra-special.

Source: EatingWell Magazine, September/October 2011




Ingredient Checklist


Instructions Checklist
  • Place kale and eggs in a large bowl.

  • Cook bacon in a large skillet over medium heat until crisp. Leaving the bacon fat in the pan, transfer the bacon to a paper towel-lined plate. Chop when cool enough to handle.

  • Add oil and onion to the pan and cook, stirring, for 2 minutes. Add mushrooms and cook, stirring, until softened, about 2 minutes more. Remove from the heat and stir in vinegar, mustard, pepper and salt. Pour the mushroom mixture over the kale and eggs. Add the bacon and toss to combine.


Note: Choose organic kale when possible. Nonorganic can have high pesticide residue.

Tip: To hard-boil eggs, place eggs in a single layer in a saucepan; cover with water. Bring to a simmer over medium-high heat. Reduce heat to low and cook at the barest simmer for 10 minutes. Remove from heat, pour out hot water and cover the eggs with ice-cold water. Let stand until cool enough to handle before peeling.

Nutrition Facts

about 1 1/2 cups
143 calories; protein 6.4g; carbohydrates 5.6g; dietary fiber 1.6g; sugars 2.4g; fat 11.2g; saturated fat 2.3g; cholesterol 97mg; vitamin a iu 2529.3IU; vitamin c 30.9mg; folate 53.4mcg; calcium 56.4mg; iron 0.9mg; magnesium 19.6mg; potassium 291.3mg; sodium 233.6mg; thiamin 0.1mg.

1 1/2 vegetable, 1/2 medium-fat meat, 2 fat