Kale Bacon and Eggs


I’ve been trying to get better about cooking during the week. It hard because we’re usually hungry when we get home, and a bowl of cereal quickly takes care of the pangs. I know, I know, I should eat a snack around 3:00 or 4:00. Usually I cook on weekends and try to make enough so we have leftovers for the week. The past couple weekends have been spent with family, so I haven’t had a chance to cook and subsequently we have no leftovers. True to form I came home this afternoon and had a small bowl of cereal. I was going to have another but decided to make an attempt at throwing something together. We’ve got some cottage bacon we need to get rid of, and I purchased some kale the other day from the grocery store. What came out was actually pretty tasty. I overcooked the egg and added a bit too much salt, not taking into account the salty garnishes. But overall we were pleased and it was more satisfying than a second bowl of cereal.


  • 1/2 to 1 tablespoon of oil
  • 3 oz of bacon, chopped
  • 1/8 teaspoon of red pepper flakes
  • 2 large cloves of garlic, minced
  • 1/4 cup dry vermouth or dry white wine
  • 1/2 cup chicken stock
  • 1 pound kale, including stems, roughly chopped
  • 2 large eggs, fried
  • 1/4 cup Parmesan cheese, grated


You need a large frying pan with lid. Saute bacon on medium with a bit of oil till crispy. Remove bacon from oil and set aside. Turn up heat a bit and add pepper flakes and garlic. Stir garlic once or twice and deglaze the pan with vermouth. Add chicken stock and kale stems. Cover and let the stems cook for a couple minutes, then add the kale leaves. Cover, cook at a medium simmer, stirring occasionally, until kale is tender. While the kale is cooking fry the eggs. To serve, mound kale on a plate, garnish with Parmesan cheese, bacon and top with an egg. Should feed two.

By Kenton


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