Ingredients
1
bunch kale (about 9 oz)
2
slices bacon
2
tablespoons olive oil
1/2
cup finely chopped yellow onion
1
clove garlic, finely chopped
4
cups Progresso™ chicken broth (from 32-oz carton)
Juice of 1 medium lemon
Salt to taste
2
pasteurized eggs*
2
slices (3/4 inch) bread
3
fresh chives, chopped
Grated Parmesan cheese
Preparation
Remove and discard ribs and stems from kale. Stack leaves; slice into 1/4-inch ribbons. Wash thoroughly; dry and set aside.
In 3-quart saucepan, place bacon; cover and cook over medium-low heat until crisp. Remove bacon from saucepan; set aside.
Drain excess drippings from saucepan. In same saucepan, heat 1 tablespoon of the olive oil. Add onion; cook until transparent. Add garlic; cook 1 minute. Add kale; cook and stir about 5 minutes or until kale is wilted.
Add enough chicken broth to cover kale by 1/2 inch. Heat broth to a simmer. Cover; simmer about 30 minutes or until kale is tender. Squeeze juice of lemon over kale; season with salt to taste.
To serve, fry eggs so that yolks are slightly runny. Toast bread; place 1 slice in bottom of each individual serving bowl. Top each with large spoonful of kale and 1 egg. Break reserved bacon into smaller pieces; sprinkle over top of each serving. Drizzle each with remaining tablespoon olive oil; sprinkle with chives and Parmesan cheese.
