Scrambled Eggs and Kale

3 cups kale
1/4 lb slab bacon diced
1 medium onion chopped
3 cloves garlic minced
1/2 cup sliced mushrooms
6 eggs
1 Tbsp fresh oregano
1/4 tsp pepper
1/4 teaspoon sea salt
1/2 cup Monterrey Jack cheese

Remove center veins from kale and blanch leaves in boiling salt water for 1 minute. Drain and set aside.

In a separate frying pan, add bacon, onion, garlic and mushrooms and cook until the bacon is cooked and the onion is tender. Drain grease except for about 2 Tbsp. Add kale and cook until tender.

Scramble eggs and add to kale mixture. Add oregano, salt and pepper. As the eggs begin to set, add cheese.

Serve hot with toast.