Based on the children’s book, except not, Farideh’s greens, eggs, and bacon is a traditional breakfast with a super green twist. Farideh fries up sliced bacon and sautées both the leaves and the stems of fresh kale and swiss chard. She adds garlic, scallion, herbs, and lemon juice, then cracks eggs on top before baking the skillet in the oven.
Check out the recipe here: https://www.vice.com/en_us/article/935398/greens-eggs-and-bacon-recipe
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