Green Eggs & Bacon
A recipe from the Sneaky Kitchen
3 slices of bacon
2 Tbsp olive oil, divided
1/2 large onion or one smaller one, diced
4 to 6 cloves garlic
4 cups chopped de-ribbed kale
1/2 cup water
4 eggs
salt & pepper to taste

Measure kale, packing it down a bit in the measuring cup. Wash & drain well.  Set aside.

In a large skillet, sauté bacon until cooked through but not crisp. Remove to cutting board & drain off any bacon grease. Add 1 Tbsp olive oil & onion on medium heat.  Cut bacon strips into small slices & add to pan, stirring. Add drained kale; stir.  Mince garlic cloves & add. Stir & sauté until kale turns bright green. Add water, & cover. 

Whisk eggs in a bowl; add salt & pepper to taste. When water has almost completely evaporated, add content of skillet to eggs, whisking well. Add remaining olive oil to pan & spread around. Pour in eggs & cook over med. heat until underside is set. If you can loosen it, slide it onto a plate, invert skillet over plate & turn right side up briskly to cook other side. Otherwise turn it in pieces. Serves 3 or 4. Also a great tortilla or burrito filling; add shredded cheese, maybe a bit of lower fat sour cream & a dollop of salsa if you wish.