Sunday, March 3, 2013

Kale 'n eggs

I just typed up this recipe for KR, whose favorite vegetable is kale, so I figured I'd share it with y'all too. It's a variation on eggs in purgatory, but less saucy and more vegetal. It's been in the regular rotation around here for weekend brunch. I don't measure when I cook, so please treat amounts as guidelines.

What you need:

Butter and/or olive oil
1 small bunch of kale
1 small onion or half a large onion
2 cloves of garlic
1/2 cup or so of decent-quality canned tomatoes (diced works well) plus juice
1-2 teaspoons of fresh lemon juice or nice vinegar
Salt, pepper, and sugar to taste
4 eggs
Cheese for garnishing (optional; parmesan, cheddar, whatever you have)

What you do:

First, put a pot of water on to boil. Wash the kale well, then tear the leaves off the stems into bite-size chunks. Salt the water generously, then throw the leaves in to blanch for 3-5 minutes, until tender but not falling apart. Drain the kale. (I guess raw kale is all the rage, but I can't stand chewy kale. If you like your kale al dente, feel free to blanch it for just a minute or two.)

Meanwhile, chop or slice the onion (your preference!) and sautee it over medium heat in a large skillet with some butter or oil. Once it's softened and starting to brown a bit, add the garlic and give it another minute or so, then throw in the kale, tomatoes, and acid, and season to taste. Let this mixture come to a simmer.

After it's simmered for a few minutes, lower the heat a bit, crack the eggs on top and cover the pan. You'll need to watch them pretty closely (a glass lid is ideal); give them 5-10 minutes to steam-poach so the whites are set but the yolks are still runny. If you want, grate a little cheese on top during the last minute of cooking.

That's it! Divide into flat bowls for eating, and serve with toast if you're among the toast-eating. Serves 2 for brunch, or 4 for a light brekky.

Variations: Cook up some chopped bacon and use the bacon fat to sautee the onions and garlic; you can either leave the bacon in to cook in the sauce, or take it out and crumble it on at the end as a garnish. You can also use any other kind of hearty green (collards, chard, etc.) or salsa instead of tomatoes. You could also add sliced mushrooms or other odds-and-ends vegetables you have in the fridge (peppers, shredded carrots, etc.).


  1. I have to catch a plane this afternoon but pretty tempted to do this for breakfast. Have some kale that might still be good. . . .