I know that kale isn’t exactly a favorite food among most people, but I think it’s largely due to the fact that either a) people don’t try it or b) when they do try it, it’s usually been cooked in a weird way. Seriously!
This recipe was spontaneously concocted this afternoon when I realized Ryan was coming home for lunch and I hadn’t planned out a meal for him. I think you’ll like it, regardless of whether you’re a picky eater or an “I’ll try anything!” sort. Kale is a wonderful addition to a healthy diet and it can be made in so many different ways. Perhaps this will give you a nice, enjoyable first peek into the world of kale!
1 bunch of kale, leaves cut from the stalks, washed and thoroughly patted dry (red or regular green – whichever works)
1 medium shallot, sliced
2 cloves of garlic, peeled and crushed (or minced, if you don’t have a garlic press)
2 slices of bacon, cut into 1/2-inch pieces (kitchen shears work well for this)
2 thick slices of homemade bread (honey whole wheat is particularly delicious with this dish)
A little less than 1/4 cup of water
About 1 tablespoon of olive oil
Coarse salt and freshly ground pepper to taste
1. Warm the olive oil in a medium-sized skillet over medium-high heat until it shimmers when you roll the pan around. Add the shallot and stir constantly, sauteeing until tender (keep a close watch because the shallot can easily burn if you’re not careful). Add the bacon, stirring constantly until it’s almost fully cooked. Quickly add the crushed garlic and stir until garlic aroma is evident.
2. Pour the water into the skillet, add the kale, reduce the heat to medium-low, and cover for a minute or two. The kale should become slightly wilted and tender, turning a bit of a bright green color. Remove the lid, add a pinch of salt and a few grinds of black pepper, and stir entire mixture. You may need to put the heat back up to medium-high. Saute until most of the liquid is gone.
3. Meanwhile (if you cannot cook the eggs simultaneously, just place the lid loosely on the skillet so that some air can escape, and remove the skillet from the heat after you’ve completed the above steps), heat your favorite non-stick skillet, add a little bit of olive oil or butter and make four over-easy eggs. Put your slices of bread in the toaster when you start the eggs so that they’ll be ready around the same time.
4. Spoon the greens into the middle of the plates, creating a little bed. Top the kale with two over-easy eggs and serve with a slice of toast. I found that it was highly enjoyable to break the eggs up, mix the kale, whites and yolk all together, and then pile them high on the piece of toast.
Easy! Better yet, it got rave reviews from my darling husband!