Coarsely mash beans with a fork. In a small saucepan, heat beans over medium heat, 2 to 3 minutes, until heated through and slightly thickened; keep warm.
In a 12-inch skillet, heat oil over medium heat. Add kale and garlic; cook, stirring often for 3 to 4 minutes, until kale is wilted. Keep warm.
In another nonstick skillet, cook eggs in butter as desired (sunny side up, over easy, poached or scrambled).
Divide bean mixture evenly among 4 plates. Top each with kale, 1 egg and 2 tablespoons of salsa. Season with salt and pepper.
Serving Suggestion: This makes a great breakfast, lunch or light supper. Serve with toast and fresh fruit or juice to round out the meal.
Serving Size: about 6oz each
Nutritional Information Per Serving:
Calories 240, Total Fat 13g (Saturated Fat 4g, Trans Fat 0g), Cholesterol 220mg, Sodium 410mg, Carb 17g, Fiber 4g, Sugar 2g, Protein 12g, Vitamin A 40%, Vitamin C 30%, Calcium 8%, Iron 15%