Hearty Kale Salad

[Days Pretender]

6 cups kale, very thinly sliced; about 1/2 large bunch; tough stems removed​

• 2 ​
  hard-boiled eggs, coarsely chopped​
• 2 slices​
  center-cut bacon​
• 2 tablespoons​
  extra-virgin olive oil​
• 1/2 cup​
  onion, chopped​
• 1 1/2 cups​
  button mushrooms, sliced​
• 2 tablespoons​
  red-wine vinegar​
• 2 teaspoons​
  whole-grain mustard​
• 1/4 teaspoon​
  freshly ground pepper​
• 1/8 teaspoon​
  salt​
• Instructions
  1. Place kale and eggs in a large bowl.
  2. 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.
  3. 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

 

[redsquirrel]

Kale is very high in lutein. Lutein is needed for your eye health, and to slow the progress of macular degeneration.

Sorry, I've been teaching this a lot lately in my senior citizen eye health programs.

 

[Days Pretender]

Easy and delicious, enjoy