Haven's kitchen kale salad

Experience the vibrant flavors of Haven's kitchen kale salad. Fresh kale, tangy dressing, and crunchy toppings make this a culinary delight.

Ingredients:

• 1 small (or 1/2 large) red onion, thinly sliced
• 3/4 cup rice wine vinegar, divided
• Kosher salt
• 1/4 cup extra-virgin olive oil, plus more for cooking
• 1 teaspoon honey
• 1/2 teaspoon Aleppo pepper
• 1/4 teaspoon freshly ground black pepper
• 1 cup panko breadcrumbs
• 3 garlic cloves, finely chopped or grated
• 1 sprig fresh thyme, leaves removed (optional)
• 1 large bunch curly or lacinato kale, washed and roughly chopped (about 6 cups total)
• 3 large eggs
• 110g feta cheese (about 1/2 cup)

Instructions:

1. Mix the sliced red onion with a bit of salt and 1/2 cup of rice wine vinegar in a bowl. You can use any type of vinegar you have available. Let the onions pickle while you prepare the rest of the salad.
2. Combine olive oil, the remaining 1/4 cup of rice wine vinegar, Aleppo pepper, honey, and a pinch of salt and black pepper in a small bowl. Keep it aside.
3. Heat a bit of olive oil in a medium saute pan over medium heat. Once it's hot, add the panko and reduce the heat to low. Toss in the garlic, thyme leaves (if using), and a pinch of salt. Stir occasionally until the breadcrumbs turn a rich golden brown color.
4. While the breadcrumbs are browning, mix the kale in a large salad bowl with the dressing and crumbled feta cheese. Once the breadcrumbs are crisped, transfer them directly from the pan to the salad bowl.
5. Using the same pan, put it back on medium heat. Add a bit more olive oil. It's fine if there are still breadcrumbs in the pan as the eggs will soak up those flavorful bits. Crack the eggs into the pan, season with salt and pepper, and cook until the egg whites are mostly cooked but the yolks remain runny. Once done, place the eggs from the pan onto the salad. Drain the vinegar from the quick-pickled onions and incorporate them into the salad. Using tongs, mix the salad, gently breaking the yolks as you toss to coat the salad.

Summary:

• Calories: 1313 kcal
• Fat: 90 g
• Protein: 45 g
• Carbs: 79 g
• Potassium: 1407 mg
• Magnesium: 140 mg