Kale and Eggs
This is more of a method than a strict recipe, but it’s a favorite. We eat it almost every morning, and haven’t gotten sick of it yet. The type of kale you use is flexible. I personally prefer the flavor of heartier, mature kales (and Dino/Tuscan Kale is up there as my #1), but baby kale is great for how quickly it cooks up without a hint of toughness.
I should probably say that we’ve used other greens too, such as collards or spinach (and even broccoli leaves! Yeah, that was by mistake…), but kale is especially tasty and our first pick.
Kale and Eggs
1-2 servings, but easy to increase (as the size of your pan allows)
Ingredients:
1-2 tbs butter
1 very small onion, or 1/4-1/2 of a large one, diced (it seems like a lot, but they are the best part)
A generous handful, or roughly 1 cup of kale (if using mature, make sure to remove the tough spines)
1-3 eggs
Salt & freshly ground pepper
Directions:
Heat skillet (I prefer cast iron) over medium low heat. Add butter and melt. Add diced onion, sprinkle some salt over it, then cook for 3-5 minutes until soft and translucent.
Add kale, sprinkle another pinch of salt over it, then stir with the onion to coat and soften. (If using mature kale, you can cook it longer here, about 2-3 minutes. For baby kale, go right on to the next step as it cooks down quickly!)
Make little nests in the kale and onion for each egg you plan to cook. Crack in the eggs, sprinkle each with a pinch of salt and a few grinds of pepper, then cover skillet with a large plate or pan and turn heat down to low.
Cook eggs covered for about 2-3 minutes. (It is okay to check on them. I usually look for the thin film of white over the yolk to start turning opaque. That’s a good sign to move to the next step.)
Turn off the heat (but don’t move off the heat) and keep covered for another 3-5 minutes (or even longer). Again, checking on them is okay, just try to hold off for at least a minute or two as you don’t want to let all the heat you’ve trapped in the pan get away. My ideal egg has fully cooked whites and a soft, gelatinous yolk. A teeny little run in the yolk is even better, but not necessary.
Eat as is, or on a piece of buttered toast. Enjoy!
