sausage and kale in balsamic
` 1/2 to one pound of sausage (pork, venison, whatever;
ethically raised, please)
` a big heaping pile of chopped kale. Like, lots.
More than in looks like your pan will hold.
(other greens, especially wild ones, can be added or substituted with
` sesame seeds, toasted
` bacon grease
` crumbled feta
stuff in bottles
` very good balsamic vinegar, or a balsamic reduction
1.) Cook up the
sausage... I, myself, prefer links in this recipe. When
done, cut or break up the cooked sausage into bit sized
2.) Scramble two eggs; add sausage and reserve for later
3.) In bacon grease (or butter, or lard or your
preferred cooking oil) cook the kale till evenly glazed
with oil and wilted. If you need, add it in stages
so it fits in your pan. It'll reduce a
significantly in volume, which is why you want lots
chopped up and ready to add.
4.) Add the eggs and sausage; continue to cook till the
eggs are done.
5.) fill up a bowl or two, and drizzle to taste with an
awesome tasting balsamic
(or balsamic reduction; to make this, simply boil down
your vinegar to half its volume).
6.) Add feta crumbles over the top. Maybe some toasted