Grits n' eggs w/ organic Kale

Summer is almost here and tasty fresh dishes are always on the menu! Lately I have been incorporating more greens into my morning (other than faithful avocado). That way, I am guaranteeing that I get enough veggies each day,

This particular dish came to mind while watching an episode from the channel Mark Weins on Youtube. He travelled to Brazil and they served a dish with Kale, some sort of friend beans and eggs and it looked delish!! Usually I get my inspiration from something I ate or saw on Youtube. 

REciepe

You could easily make this dish vegan by eliminating the Turkey Bacon, and opting for dairy free grits. And of course no eggs. But who wants to have some real fun? 🙋🏽‍♀️ Then make it as is!

Watching the video to your right is much better than reading this but if you're that type:

Cook grits and eggs* to your liking and meat of your choice.

Kale
1 1/2 cup of Organic Kale
1/2 tsp of Umani
1 tsp of oil or 1/4 cup of water
Over medium heat add Oil or Water, chopped kale and let simmer for 2-3 minutes, then add Umani and cook until kale is wilted.

*Tip
I like to use free range, large organic eggs, usually just 2 eggs and add only salt. I also use egg whites. I cook over medium-low heat, stirring slowly as eggs harden. I prefer to use a spatula to not lose any goodness. Remember to stir often but not too much for fluffy eggs. Practice makes perfect!