Shredded kale salad

Delight in the crunchy texture and vibrant flavors of this kale salad. Packed with nutrients, this dish is a culinary masterpiece waiting to be savored.

Ingredients:

• 1 head fresh kale, ribs removed and shredded
• 3 strips bacon, chopped
• 2 tablespoons balsamic vinegar
• 1 tablespoon butter
• Salt and freshly ground black pepper
• 1 egg
• 1 orange, segmented
• 2 tablespoons ricotta cheese

Instructions:

1. Cook the bacon in a medium skillet over medium heat until it turns brown and crispy. Once done, take out the bacon and place it on a plate lined with a paper towel.
2. Remove most of the bacon fat from the skillet, leaving about 2 tablespoons. Reduce the heat to low and mix balsamic vinegar with the remaining bacon fat. Pour the mixture over the kale, season with salt and pepper, and mix well. Set it aside.
3. In a small nonstick skillet over medium heat, melt butter and cook the egg until the yolk is up and the white is set.
4. Move the kale to a serving plate and top it with the fried egg, orange slices, bacon, and spoonfuls of ricotta cheese.

Summary:

• Calories: 691 kcal
• Fat: 53 g
• Protein: 25 g
• Carbs: 30 g
• Potassium: 1063 mg
• Magnesium: 86 mg