Tuesday, September 22, 2009

Recipe: Eggs with Kale

There is no real shopping list for this recipe. If you have some kale and eggs in the house (or backyard), I am sure you also have enough other vegetables to fill up a pan and whip up this supper, breakfast, lunch, or snack in a jiffy!

I love just looking in the refrigerator, the pantry, the freezer, or even the backyard (or our community garden) to see what I have available to make a quick meal. Although I do enjoy eating "fancy food" and do regularly try new recipes from cookbooks, I don't often cook gourmet recipes from cookbooks, magazines, or TV shows. I guess I prefer eating what are called "rustic" dishes, but I also do have a fully stocked pantry of staples such as brown rice both on the shelf ready to cook but usually also in the freezer already cooked and ready to quickly thaw to complete my own "fast food" meals.

In this case, I had been recently thinking about the recipes I remembered that were included in the book Animal, Vegetable, Miracle by Barbara Kingsolver. One of my favorites was a quick and easy one called something like "eggs in a nest" (that may be correct or simply paraphrasing). In any case, it was easy, delicious, and fast, and apparently memorable!

Here are my ingredients as pictured:

• large handful of kale (about 5-6 medium leaves), washed, large tough stems removed, and then cut into strips
• two handfuls of fingerling potatoes, washed, steamed, and then diced
• 1 roasted red pepper, cut into big chunks
• medium handful of flat parley leaves, washed, dried, and chopped coarsely
• very large handful of green onions, whites and greens chopped (probably 2-3 bunches)
• 2-3 cloves garlic, peeled and minced
• 4 eggs (use more if desired)
• Olive oil, enough only to coat the pan (I used my large cast-iron skillet)
• Smoked paprika for shaking over eggs when done


Directions:
• Pour small amount of olive oil into skillet, heat over medium high
• Add garlic and white part of onions, cook until just starting to sizzle and the aroma in the room is intoxicating (just a few minutes)
• Add all other vegetables, stir around in oil, cook for a few minutes until kale is just starting to wilt
• Spread vegetables out evenly into pan, make little depressions in the vegetable medley for the number of eggs you are using
• Break one egg into each depression
• Cover and turn down heat to medium and cook until eggs whites and yolks are done as you like them (this might take 10-15 minutes)
• Sprinkle the eggs with smoked paprika for a lovely smoky, bacon-like flavor and a beautiful color
• If your cast-iron pan is well seasoned, the servings will just slip out with a spatula onto a plate.
• Serve with cooked brown rice or toast, fresh green salad, or fresh fruit for a filling meal.

(Photo: Kale vegetable medley with eggs in their "nests")

(Photo: lid on to help steam the vegetables and eggs)

(Photo: Eggs with Kale, sprinkled with smoked paprika, all ready to serve and eat!)

With kale and eggs in your refrigerator or out your back door, cooking does not get much easier than this. Enjoy - yum, yum!

Where kale is more than decoration on my plate!

Diana Dyer, MS, RD

9 comments:

Shayne said...

you want to hear something really really horrible...I can't find kale here in Mexico City.

Anne Land said...

This was absolutely delicious made with tender kale from our garden. I added mushrooms and tomatoes... and some smoked sausage for my husband. It is definitely a keeper recipe.

Amy said...

Thanks for this delicious recipe. I accidentally overcooked the eggs, but it was still delicious!

Anonymous said...

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Jen said...

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Kale recipes said...

I always boil more potatoes that required and use whatever is left for salad or breakfast (with fried eggs). This recipe looks like something we've frequently done at home , but with the added benefit of kale.
Nicely done!

Penny said...

Love this site! Who would have thought someone would blog about nothing but kale. Glad you do since I love the stuff. I recently made this recipe and it's great! I've tried it several times now. It tastes great with a bit of Linguica (portuguese sausage) tossed in as well. Here's my version of your version :)

http://plate-by-plate.com/kale-and-eggs

Anonymous said...

I made an approximation of this tonight and it was quite nice. Thanks for the inspiration!

Diana Dyer said...

Yes, this is a 'go to' recipe for me and each time I make it, it is an 'approximation' :) thanks for visiting my blog.
Diana