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We all know we should eat more greens - real greens, iceberg lettuce scarcely counts.  But many people think they are so..... GREEN!  Here's a quick and scrumptious way to sneak some of the best greens into everyone's diet - and don't knock it until you've tried it.   Kale, by the way, like collards, grows easily in the garden and can also be purchased chopped in bags, fresh, or frozen.

Green Eggs and Bacon 

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 somewhat in the measuring cup. Wash and drain well.  Set aside.

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

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


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