Recipe courtesy of Angie Ketterman

Shredded Kale Salad

  • Level: Easy
  • Total: 23 min
  • Prep: 15 min
  • Cook: 8 min
  • Yield: 2 servings
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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


In a medium fry pan over medium heat cook bacon until brown and crispy. Remove bacon and place onto a plate lined with a paper towel.

Pour off all but 2 tablespoons of the bacon fat from the pan. Turn down heat to low and whisk the balsamic vinegar into the bacon fat. Pour over kale. Season with salt and pepper. Toss to coat and set aside.

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

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

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