We can’t explain why this helps cure hangovers, but it does. It’s like a vitamin with a sugar coating (the coating being the bacon and butter).

　　

Ingredients

Serves 4

　　Salt

　　1 bunch kale, stems removed and roughly chopped

　　4 slices bacon, thick fall lardons (see Theory #3, page 166)

　　1 small onion, chopped

　　1 clove garlic, chopped

　　1/4 cup (60 ml) dry white wine

　　Pepper

　　1 tablespoon unsalted butter

　　Small squeeze of fresh lemon juice

　　1 egg (optional)

　　

Step 1

Bring a large pot of salted water to a boil. Add the kale and cook for 10 minutes, or until soft. Drain well and squeeze lightly. Transfer to a cutting board and chop finely. Set aside.

　　

Step 2

In a frying pan, fry the bacon over medium-high heat for about 6 minutes, or until crisp. Add the onion and cook, stirring, for 3 to 4 minutes, or until translucent. Lower the fire to medium-low, add the garlic, and sweat for 1 minute. Add the kale, wine, and a pinch each of salt and pepper and cook for 3 to 4 minutes to blend the flavors. If the mixture looks really shiny, scoop out a little of the fat and add a bit of water (see Theory #4, page 167), and then add the butter. Mix in the lemon juice.

　　

Step 3

Move the bacon and kale mixture to a plate and fry an egg in the same pan. Serve the egg on top of the bacon and kale. Go to bed.

　　Reprinted with permission from The Art of Living According to Joe Beef by Frédéric Morin, David McMillan & Meredith Erickson, copyright © 2011. Published by Ten Speed Press, a division of Random House, Inc.