Kale Salad

6 cups very thin sliced kale
2 hard cooked eggs, chopped
2 slices lean bacon (optional)
2 Tbl Extra virgin olive oil
½ finely chopped onion
1-1/2 cups sliced button mushrooms
2 Tbl red wine vinegar
2 tsp Dijon mustard
¼ tsp black pepper
¼ tsp salt

Place kale and eggs in a large bowl.

Cook bacon in a large skillet until crisp.  Leave fat in pan.  Remove bacon to cool and then crumble.

Add oil and onion to pan and cook for two minutes, stirring often.  Add mushrooms and cook for about 4 minutes.  Remove from heat and add remaining ingredients.  Pour this mixture over kale and eggs.  Toss to coat.  Sprinkle bacon over salad.

Serve immediately.  Makes 4 servings.

This is a very tasty winter salad or whenever dark greens are in season.  It is also good as a main dish with sliced chicken or beef as a topping.