Warm Kale and Pancetta Salad with a Fried Egg

Instructions:

1. Step 1:

   Remove stems from kale and chop or tear leaves into bite-sized pieces. Cut pancetta into medium (1/2 inch) dice.

2. Step 2:

   Heat a skillet with butter over medium-high heat. Once hot, add kale and toss briefly, cooking just until wilted, 3 to 4 minutes. Add apple cider vinegar and toss briefly. Remove kale and set aside.

3. Step 3:

   Add pancetta to the skillet and fry until crispy, stirring occasionally. Add kale, dried cranberries and pecans and cook just until warm, about 2 minutes more. Transfer to a serving dish and set aside, leaving any remaining fat from the pancetta in the skillet.

4. Step 4:

   Raise heat to high. Crack egg into skillet, fry to desired doneness, 2 to 5 minutes. Season with salt and pepper to taste.

5. Step 5:

   Serve egg on top of kale salad.