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Roasted Kale and Mushroom Salad
Braised Kale and Mushroom Egg Breakfast Skillet
is a kale breakfast recipe made with mushrooms and kale and homemade dressing.
Course
Breakfast, lunch
Cuisine
American
Prep Time
10
minutes
minutes
Cook Time
20
minutes
minutes
Total Time
30
minutes
minutes
Servings
6
people
Calories
516
kcal
Author
Tristin Rieken
Ingredients
1
pound
bacon
chopped into 1" pieces
1
large
onion
sliced
4
cups
shiitake mushrooms
or any combination of any variety,
4
cloves
garlic
3 whole, 1 chopped
2
bunches
kale
stems removed and chopped
6
large
eggs
oregano lime dressing
¼
cup
lime juice
from 1 small lime
¼
teaspoon
dried oregano
2
tablespoons
olive oil
salt and pepper
Instructions
Preheat oven to 425 degrees
Spread bacon and onion on baking sheet. Add mushrooms, 3 cloves of garlic and salt and pepper.
Roast mixture about 20 minutes or until bacon is fully cooked. Stirring once after 10 minutes.
Make dressing by whisking lime juice, oregano, ½ teaspoon salt and 1 tablespoon olive oil
Heat a large pan over medium high heat. Add 1 tablespoon olive oil and 1 chopped garlic clove.
When garlic is fragrant, after about 30 seconds, add kale and cook until bright green, about 3 minutes.
Toss the cooked kale with the oregano lime dressing. When bacon and onions are crispy remove from oven and add the seasoned kale.
Wipe out the skillet and use it to fry one egg for each serving.
Serve crispy mushrooms and kale topped with a fried egg and a slice of rustic bread.
Nutrition
Calories:
516
kcal
|
Carbohydrates:
19
g
|
Protein:
22
g
|
Fat:
41
g
|
Saturated Fat:
12
g
|
Cholesterol:
236
mg
|
Sodium:
603
mg
|
Potassium:
946
mg
|
Fiber:
4
g
|
Sugar:
5
g
|
Vitamin A:
4627
IU
|
Vitamin C:
57
mg
|
Calcium:
109
mg
|
Iron:
3
mg