TENDER GREENS CALORIES RECIPES

Steps:

• Heat bacon drippings in a cast-iron skillet over medium heat. Add the greens. Stir-fry, I suppose, since you are stirring and frying, for 1 to 4 minutes (depends on how tough the greens are) or until greens are limp, tender, and have greatly reduced in size. Pork fat is good because it helps cover the bitterness of greens while bringing out their great flavor.
• At this point, you have a choice. Either serve them straight from the pan with a sprinkling of salt, or add 3 to 4 cups of water and salt to taste, and boil the greens 1 hour for extra tender, probably-won't-even-have-to-chew greens. If you don't have teeth, clearly you see which way to go here.

Steps:

• Heat 1 teaspoon oil in large nonstick skillet over medium heat. Add tomatoes and cook, shaking pan occasionally, until beginning to soften, about 4 minutes. Push tomatoes to one side of skillet; add prosciutto to other side. Cook until prosciutto is crisp and tomatoes are very soft, about 3 minutes longer. Remove and set aside.
• Pour remaining 1 teaspoon oil into skillet and return to medium heat. Add garlic and cook 30 seconds. Stir in kale, salt, pepper, and 1 tablespoon water. Cook, stirring occasionally, until kale is wilted and tender but still bright green, about 4 minutes. Remove garlic. Set kale aside.
• While kale is cooking, fill small skillet two-thirds full of water and bring to boil over high heat. Reduce heat so water just simmers. Crack each egg separately into cup, then gently slip each egg into water and cook until whites are set and yolk is barely firm, 3–4 minutes. Remove eggs with slotted spoon and drain on paper towel.
• Reheat prosciutto, tomatoes, and kale if necessary and divide evenly between 2 bowls. Arrange avocado evenly on top and squeeze lemon wedge over each. Place poached egg on each serving and sprinkle with flaky sea salt and more pepper.
• Serving size: 1 cup kale and prosciutto mix, 1/4 avocado, and 1 egg