• 2 slices bacon diced
  • 2 bunches Lacinato kale (Italian) thinly sliced into ribbons
  • 1 bulb kohlrabi peeled and thinly sliced into ribbons
  • Juice of 1 lemon
  • 1/3 cup fresh mint coarsely chopped
  • 1 tablespoon fish sauce or more
  • olive oil
  • 2 eggs


  1. Heat a large skillet over medium-high heat until hot. Add deiced bacon; cook and stir until bacon is crisp. Remove bacon from skillet.
  2. Remove all but 1 tablespoon bacon grease from pan. Add kale and kohlrabi ribbons to hot grease; cook and stir just until wilted, about 3 minutes.
  3. Meanwhile, heat a skillet over medium heat until hot. Add olive oil. Crack eggs into hot oil and fry to desired doneness (I prefer sunny-side up).
  4. Remove kale mixture from heat and stir in bacon, lemon juice, mint, and fish sauce. Season to taste with salt and freshly ground black pepper.
  5. Divide kale mixture between two serving plates. Top each plate with fried egg and serve.

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