Kale with Egg and Toast

 

1

bunch kale (about 9 oz)

2

slices bacon

2

tablespoons olive oil

1/2

cup finely chopped yellow onion

1

clove garlic, finely chopped

4

cups Progresso® chicken broth (from 32-oz carton)

Juice of 1 medium lemon

Salt to taste

2

pasteurized eggs*

2

slices (3/4 inch) bread

3

fresh chives, chopped

Grated Parmesan cheese

• 1 Remove and discard ribs and stems from kale. Stack leaves; slice into 1/4-inch ribbons. Wash thoroughly; dry and set aside.
• 2 In 3-quart saucepan, place bacon; cover and cook over medium-low heat until crisp. Remove bacon from saucepan; set aside.
• 3 Drain excess drippings from saucepan. In same saucepan, heat 1 tablespoon of the olive oil. Add onion; cook until transparent. Add garlic; cook 1 minute. Add kale; cook and stir about 5 minutes or until kale is wilted.
• 4 Add enough chicken broth to cover kale by 1/2 inch. Heat broth to a simmer. Cover; simmer about 30 minutes or until kale is tender. Squeeze juice of lemon over kale; season with salt to taste.
• 5 To serve, fry eggs so that yolks are slightly runny. Toast bread; place 1 slice in bottom of each individual serving bowl. Top each with large spoonful of kale and 1 egg. Break reserved bacon into smaller pieces; sprinkle over top of each serving. Drizzle each with remaining tablespoon olive oil; sprinkle with chives and Parmesan cheese.