Saturday, January 25, 2014
This egg was going to be photographed sunny-side up, but then the yolk looked weird and I was like, whatever, I'm going to flip it over and just take the picture. Perfection is relative. Let's move on.
I got it into my head that a gooey fried egg would be pretty tasty on top of a mound of kale. After trying it, I can say I was about 85% right. I cooked the kale on the stove with broth, so there was a little too much juice on the plate. Next time, I will try a roasted something for the base (cauliflower? Brussels sprouts?). I like a good kale salad as much as the next person, but I adore braised kale. Here's my quick version:
-Chop as much garlic as you want. Heat olive oil in a pot over low to medium heat; give it a few seconds to warm up before throwing in the garlic.
-Once the garlic is sizzling, add kale (I tore it up by hand because kale gets everywhere when you chop it) and toss it around, making sure to get the garlic up from the bottom of the pot.
-After the kale has wilted down, add enough vegetable or chicken broth to cover (I happened to use chicken this time) and raise the heat to bring to a boil. Then, drop the heat to low and simmer for 15 minutes or until the bitterness is gone. If you have the time, keep simmering until you're happy with it. I generally like to eat as soon as possible!
-Add seasoned salt and pepper to taste after the kale is done (the broth can add a good amount of salt, so do a taste test to see what is needed). Regular salt is fine, too, but I am on a crusade to use up my spices! I have a lot of seasoned salt to go.