6 oz. low-sodium bacon, (about 6 slices, chopped)
1 tbap grainy Dijon mustard
2 tbsp mayonnaise
1 tbsp white wine vinegar
1/2 tsp honey
2 tbsp olive oil
1/4 tsp black pepper
1 head kale, (about 1 lb) stem and centre rib removed, cut into ribbons
2 tbsp thinly sliced red onion
1/2 cup pitted, chopped medjool dates, (about 4)
2 tbsp chopped flat leaf parsley
Cook bacon in a frying pan over medium heat for 5 min or until crispy. Remove to paper-towel-lined plate.
Whisk together mustard, mayonnaise, white wine vinegar and honey. Drizzle in oil and whisk together. Season with pepper and set aside.
Place kale in a bowl and knead or rub it through your hands for 1 to 2 min or until the leaves have softened and turned bright green.
Toss kale with reserved dressing. Add onion, dates and parsley, and toss once more. Sprinkle with reserved bacon. Top servings with a poached egg if desired.
Calories 260, Protein 8g, Carbohydrates 26g, Fat 16g, Fibre 3g, Sodium 294mg.
Crack each egg into a small bowl. Set aside. Fill a large shallow pot with water. Add 1 tbsp vinegar, and bring to a boil over high heat. Turn heat to low. Stir water with a spoon to create a slight “whirlpool” in the centre, and drop one egg at a time into the swirling water. Let eggs poach (water should just have tiny bubbles going from the bottom to top) for 3 to 4 min or until the whites have set and the eggs have fl oated to the surface. Remove with a slotted spoon and dab with a paper towel to remove moisture. Add a pinch of salt and pepper.
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