Doin' Some Cookin'... Kale Salad with Feta, Garlic Panko Breadcrumbs, and Fried Egg

This is one of the best kale salads I've ever had and this time it was picked up at a Starbucks.

The salad is mixed with Mediterranean inspired ingredients on a bed of sauteed kale, topped with a fried egg, and then sprinkled with garlic panko breadcrumbs and feta cheese making this the perfect meatless meal option.

The runny yolk acts as a dressing after you cut into the egg. If you're really hungry you may want to double your portion. It's that good!

Kale Salad with Feta, Garlic Panko Crumbs, and Fried Egg

Adapted From: Jeanette's Healthy Living

Makes 4 Servings

Stars of the Show:

• 8 cups kale, stems removed and cut into bite size pieces
• splash of rice vinegar
• 4 tbsp olive oil
• garlic powder, to taste
• sea salt and black pepper, to taste
• 1 tomato, cut into bite size pieces
• 1/2 red onion, thinly sliced
• 4 oz black pepper feta cheese
• 16 kalamata olives
• 4 fried eggs, for topping

And Action:

Heat 2 tbsp olive oil in a large skillet over medium heat. Add the kale and saute until wilted, then add a splash of rice vinegar. 

To make the garlic panko breadcrumbs: heat 1 tbsp olive oil in a small skillet over medium heat. Add garlic powder and panic breadcrumbs. Sauce until lightly browned. Season with salt and pepper. Set aside. 

While you fry the eggs begin assembling the salad. Top kale with with the tomatoes, onions, feta cheese, and olives. Top with the fried egg on each portion and then sprinkle with the garlic panic breadcrumbs. Enjoy!