Kale is one of nature's powerhouses of nutrition. Maybe you are fortunate to have children and family members who will eat kale and other dark greens with gusto. Maybe they will eat it one day but bypass leftovers the next day. Or perhaps they won't eat them at all. Pity if this is the case, as they are one of nature's treasures! Here's a recipe almost any will eat - for breakfast! Even on the way out the door.
1/2 cup drained kale, stems
removed, cooked and chopped
Put the three 1/2-slices of bacon in a skillet to cook over medium-low heat. Turn as needed. When crisp, place on a paper towel to drain.
In a bowl, combine greens, egg and seasonings. Spray a ramekin (see note below) with cooking spray or rub with butter, oil or margarine. Pour into ramekin. Microwave for 10-minute intervals just until the egg has set.
Put bread in toaster. When toasted, take one slice and top with cheese; if possible, put under a broiler until cheese just starts to melt. Put a bit of mayonnaise on the other slice. Tip or nudge the egg-greens mix out of the ramekin and place on cheese, add three half-strips of bacon on greens. Place lettuce leaf or leaves on mayonnaised piece of toast; add a little more mayonnaise and top the bacon-greens sandwich.
This is truly delicious, even if it is green! You can even prepare the ramekins the night before to save time. This sandwich makes a great breakfast, even if snatched while running out the door.
Note: if you don't have ramekins, you can use any bowl about the size of a slice of bread. "Burger" should be about 1/3 of an inch thick.