We can’t explain why this helps cure hangovers, but it does. It’s like a vitamin with a sugar coating (the coating being the bacon and butter).
Recipe information
Yield
Serves 4
Ingredients
Preparation
Step 1
Bring a large pot of salted water to a boil. Add the kale and cook for 10 minutes, or until soft. Drain well and squeeze lightly. Transfer to a cutting board and chop finely. Set aside.
Step 2
In a frying pan, fry the bacon over medium-high heat for about 6 minutes, or until crisp. Add the onion and cook, stirring, for 3 to 4 minutes, or until translucent. Lower the fire to medium-low, add the garlic, and sweat for 1 minute. Add the kale, wine, and a pinch each of salt and pepper and cook for 3 to 4 minutes to blend the flavors. If the mixture looks really shiny, scoop out a little of the fat and add a bit of water (see Theory #4, page 167), and then add the butter. Mix in the lemon juice.
Step 3
Move the bacon and kale mixture to a plate and fry an egg in the same pan. Serve the egg on top of the bacon and kale. Go to bed.
