- 1 bunch kale, stems removed and roughly chopped
- 4 slices bacon, cut into lardons
- 1 small onion, chopped
- 1 clove garlic, chopped
- 1/4 cup (60 mL) dry white wine
- 1 tablespoon unsalted butter
- Small squeeze of fresh lemon juice
- 1 egg (optional)
Bring a large pot of salted water to a boil. Add kale and cook for 10 minutes, or until soft. Drain well and squeeze lightly. Transfer to a cutting board and chop finely. Set aside.
In a frying pan, fry bacon over medium-high heat for about 6 minutes, or until crisp. Add the onion and cook, stirring, for 3 to 4 minutes, or until translucent. Lower the fire to medium-low, add the garlic, and sweat for 1 minute. Add the kale, wine, and a pinch each of salt and pepper and cook for 3 to 4 minutes to blend the flavours. If the mixture looks really shiny, scoop out a little of the fat and add a bit of water, and then add the butter. Mix in the lemon juice.
Move the bacon and kale mixture to a plate and fry an egg in the same pan. Serve the egg of top of the bacon and kale. Go to bed.