It has kale, kabocha squash, bacon, and eggs. I've made it twice, now. It's great when you have leftover kabocha squash, or maybe some kale, or both (and everyone has eggs and bacon, right?).
First, I chop some peeled kabocha squash into small cubes (1/2 inch cubes or so), toss them in olive oil, salt, pepper, and fresh thyme, and roast them until they're tender.
Then, I prepare a bunch of lacinato kale/cavolo nero like so (ala Lucques): half an onion, sliced, cooked in 4 tbsp olive oil until soft and just colored; a clove of garlic, minced, cooked with the onion for a minute; then the kale, stripped of ribs and roughly chopped, sauteed until done, alternating the heat between very low (most of the time) and very high (for brief periods), until it's dark green/black and kinda crispy. Season, of course.
And then: chop up some bacon into lardon-size pieces and saute them until crispy, then melt some butter, then add some eggs (I add 4, beaten) and scramble them. When they're done, mix in the kale and squash. We like it!