We love kale. We love kale even more when it’s topped with a runny egg and bacon. This braised kale recipe is very simple to make and might just convert a few kale skeptics.
How to Make Braised Kale Toasts with Egg and Bacon
The kale is braised for about 30 minutes with bacon, chicken stock, onion and garlic — making it rich, hearty and full of flavor. Then we pile it onto a thick piece of toast and top with egg. Perfect for breakfast, lunch or dinner. There are lots of options when it comes to buying kale — below we’ve shown Dinosaur kale. More commonly though, you will find curly kale — both work in this recipe. With most kale recipes, you need to remove the thick stems and any thick ribs from the leaves. Then, rinse well. After that, for this recipe, we cut the leaves into 1/4-inch ribbons. To cut the kale, if you roll the leaves up like a cigar and slice it makes things extra easy. To cook the kale, we cook bacon until crispy, and then save it for serving. In goes some onions and garlic and finally, the kale. Next, we pour in chicken stock, bring it to a simmer and cover. After 30 minutes the kale is tender and delicious. For more crave-worthy kale recipes try our Kale and Bean Salad with Tahini Dressing and Walnuts, these Easy Homemade Kale Chips or our Brown Butter Kale Pasta. Recipe updated, originally posted October 2011. Since posting this in 2011, we have tweaked the recipe to be more clear. – Adam and Joanne 2 strips thick-cut bacon 1 tablespoon extra-virgin olive oil 1 medium onion, diced Pinch crushed red pepper flakes 2 garlic cloves, minced 3 to 4 cups chicken or stock Salt and fresh ground black pepper Juice of 1 lemon 4 large eggs Salt and fresh ground black pepper 4 thick slices country bread, toasted Fresh herbs such as chives or parsley, chopped for serving Parmigiano Reggiano or Pecorino Romano 2Meanwhile, prepare the kale by removing and discarding the thick ribs and stems. Stack leaves and slice into 1/4-inch ribbons. Rinse thoroughly. 3Drain excess bacon fat from pan then add 1 tablespoon of olive oil and the diced onions. Cook until the onions soften, about 5 minutes. Stir in the garlic and cook for 1 minute. Add the kale to the pan and stir until the kale is wilted. 4Pour in enough chicken stock to cover the kale by 1/2-inch. Bring to a low simmer, cover and continue to cook until the kale is tender, 25 to 30 minutes. Squeeze the juice of one lemon over the kale and season with salt and pepper. 2Add toasted bread to a plate and top with a generous spoonful of braised kale. Finish with a fried egg, crumbled bacon pieces, a drizzle of extra-virgin olive oil, fresh herbs and grated cheese on top.
