Shredded Kale Salad

1. 1

   In a medium fry pan over medium heat cook bacon until brown and crispy.

2. 2

   Remove bacon and place onto a plate lined with a paper towel.

3. 3

   Pour off all but 2 tablespoons of the bacon fat from the pan.

4. 4

   Turn down heat to low and whisk the balsamic vinegar into the bacon fat.

5. 5

   Pour over kale.

6. 6

   Season with salt and pepper.

7. 7

   Toss to coat and set aside.

8. 8

   In small nonstick fry pan over medium heat add butter and fry egg sunny side up.

9. 9

   Transfer the kale to a serving dish and top with fried egg, orange segments, bacon and dollops of ricotta cheese.

* Per serving · 4 servings · Values may vary.

No additional tips available.