1 piece bacon
1 1/2 cups kale, chopped into 1/2″ ribbons
1 clove garlic, minced
1/4 teaspoon white wine vinegar
1 whole wheat bun, toasted
1 tablespoon vegetable oil
1 large egg
Mayonnaise or softened butter (optional)
In a medium skillet, cook the bacon until crisp and set aside on a paper-towel-lined plate. Pour off the bacon grease, leaving just a thin film on the pan. Add the garlic and kale to the skillet and cook over medium-high heat, tossing frequently and scraping up any browned bits from the bottom of the pan. Taste and add salt if needed. Cook until kale is tender, adding 1 or 2 tablespoons of water if needed to keep kale moist as it cooks. Sprinkle with vinegar, then remove from pan and set aside.
Wipe skillet clean and add vegetable oil (or 1 tablespoon of reserved bacon grease, if you’re feeling frisky). Over medium heat, fry the egg. While it cooks, assemble the rest of the sandwich: place the kale on the bottom half of the bun. Cut the bacon in half crosswise and place on top of the kale. Spread mayonnaise or butter on the top half of the bun.
Top the kale and bacon with the fried egg and the top bun. Serve immediately, cutting in half just before eating.
more at http://www.thekitchn.com