kale, very thinly sliced; about 1/2 large bunch; tough stems removed
hard-boiled eggs, coarsely chopped
extra-virgin olive oil
1 1/2 cups
button mushrooms, sliced
freshly ground pepper
- Place kale and eggs in a large bowl.
- Cook bacon in a large skillet over medium heat until crisp. Leaving the bacon fat in the pan, transfer the bacon to a paper towel-lined plate. Chop when cool enough to handle.
- Add oil and onion to the pan and cook, stirring, for 2 minutes. Add mushrooms and cook, stirring, until softened, about 2 minutes more. Remove from the heat and stir in vinegar, mustard, pepper and salt. Pour the mushroom mixture over the kale and eggs. Add the bacon and toss to combine.
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