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organic tender leaf curly kale washed and ready to cook. Stock imageHemera

This recipe is from The Art of Living According to Joe Beef. It is a joyous book, celebrating life and food with tongue-in-cheek humour. More than a cookbook, it is a memoir, a history of Montreal, tales of people, places and things with a little philosophy thrown in. It is completely irreverent. The quote with this recipe tells all. "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)."

Servings: 4

Ready Time: 30 minutes



1 bunch kale, stems removed and roughly chopped

4 slices bacon, cut into lardons

1 small onion, chopped

1 clove garlic, chopped

1/4 cup (60 mL) dry white wine


1 tablespoon unsalted butter

Small squeeze of fresh lemon juice

1 egg (optional)


Bring a large pot of salted water to a boil. Add kale and cook for 10 minutes, or until soft. Drain well and squeeze lightly. Transfer to a cutting board and chop finely. Set aside.

In a frying pan, fry 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 flavours. If the mixture looks really shiny, scoop out a little of the fat and add a bit of water, and then add the butter. Mix in the lemon juice.

Move the bacon and kale mixture to a plate and fry an egg in the same pan. Serve the egg of top of the bacon and kale. Go to bed.