Sautéed kale for dinner or breakfast is a go-to for me when I am short on time. I always keep fresh or frozen kale stocked in my fridge so that I always have access to veggies between shopping trips. Kale tastes great when cooked in bacon fat or coconut oil with some salt, pepper and garlic. Honestly, kale and bacon were made for each other, like peanut butter and jelly...but more green and bacon-y. The salty bacon goes great with the bitter leafy green. Kale has been essential to my success for clean eating because it is a powerful super-food, but it is an acquired taste for some people because it is very bitter. Kale is great for an anti-inflammatory diet; it is high in iron, antioxidants and helps lower cholesterol.

4-5 fresh full leaves of kale, leaves stripped off from stem, washed and dried (or 2 cups of frozen or fresh kale that has been pre-chopped)

1 clove garlic, minced

2 slices of bacon

2 eggs, cracked into ramekins

1 teaspoon white vinegar

salt and pepper to taste