Bacon & Egg Bowl with Wilted Kale

Directions

1. Rinse and dry the kale, trim the stems, and chop the leaves into bite-sized pieces; set aside.
2. Heat a stainless steel or cast iron skillet over medium-high heat.
3. Slice the bacon into 1-inch pieces and cook until crisp, about 4–5 minutes.
4. Peel and mince the garlic while the bacon sizzles.
5. When the bacon is cooked, tilt the pan and spoon off about half of the rendered fat.
6. Add the kale, crushed red pepper, garlic, salt, and pepper to the skillet; cook, stirring occasionally, until the greens wilt, about 2–3 minutes.
7. In a separate nonstick skillet, melt the butter over medium-high heat.
8. Carefully crack the eggs into the butter and cook until the whites are set and the yolks remain runny, about 3–4 minutes.
9. To serve, portion the kale and bacon into bowls, top with the eggs, and season to taste with salt and pepper.