I truly love Kale! I can eat it all day long, so why not feature it as the star of my morning meal. For this breakfast I decided to step out of the traditional box with Lacinato kale salad tossed in a delicious lemon and caper vinaigrette with some poached eggs and crispy pancetta. It was so yummy and I am sure you will love it too.
For the vinaigrette, I simply added some minced garlic, lemon, parsley, capers and olive oil. It is one of my favorite dressing to make and I will occasionally swap out the parsley with basil to give it even more Italian flavor.
Kale comes in several different varieties, for this recipe I used Lacinato or Dino(saur) Kale. I find that the flavor is a bit milder and the texture is softer, which makes it perfect for salad. Kale is also a awesome source of vitamins and minerals. To understand better how beneficial this unique vegetable can really positively impact your health check out this informative article.
To remove it from the stem just hold the bottom and strip the leaves away by running your fingers along the stem. Then roll all the leaves together and thinly slice.
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Poaching the egg might seem a bit intimidating, so I included this mini instructional video to be your guide.
Pancetta is just a fancy way of saying Italian bacon. You can buy it cubed or thinly sliced. I just cooked it for about 3 mins on each side to get it nice and crispy!
Enjoy this Italian inspired breakfast and let me know how your version turned out!