West African Kale and Egg Salad

Place the eggs in a pot of water, bring to a boil, then cook for 10 minutes.

Move to cold water, peel, and cut in half.

Put the chopped kale in a large bowl with the olive oil and salt, then squeeze and massage it with your hands for 2 minutes until soft.

Peel the orange and cut it into thin rounds, removing any seeds.

In a small bowl, mix the peanut butter, lemon juice, grated ginger, honey, black pepper, and 2 tbsp of warm water until smooth.

Add the sliced fennel and orange rounds to the kale and toss together.

Place the egg halves on top of the salad, then drizzle the peanut dressing over everything.