From Chow Bella
Kale and Sausage Hash
1 lb nitrate-free bulk sausage, I used pork but you can use any you prefer
1 bunch of kale, cleaned, tough stems removed, and leaves torn into bite-sized pieces
1. Cook the sausage in a large skillet over medium to medium-high heat until opaque. If the sausage is very greasy, you can drain the excess grease. Mine was lean, so I didn't have to do this step.
2. Add the kale to the skillet and cook, stirring until the kale is wilted and the sausage has browned slightly.
Kale and Sausage Scramble
For one serving, scoop a quarter of the sausage-kale mixture into a small skillet. If you are using the hash cold from the refrigerator, warm it over medium heat. In a small bowl, beat 2 free-range eggs together. Add the eggs to the warmed sausage-kale mixture and scramble until the eggs are cooked through. Serve.
Kale and Sausage Hash with Over Easy Eggs
For one serving, heat a quarter of the sausage-kale mixture in a small skillet. Heat another medium skillet over medium-low heat and add about a tbsp of your favorite cooking oil. I like reserved bacon grease from nitrite-free bacon. Once the oil is warm, gently add two eggs and cook a couple minutes on one side, then gently flip and cook another couple of minutes. Serve the eggs on top of the hash. You can also use poached or regular fried eggs, however over easy are my favorite.