Whoa, hello, world. Sorry I've been MIA. Too much weekend travel for this food blogger. After my college reunion this weekend, I look forward to spending more time cooking in Cambridge. Last weekend I was in the Berkshires to celebrate my dad's 60th birthday. My parents' garden is looking lovely: vibrant beds of young lettuce, lots of potato plants, tracts of garlic shoots. Much to my surprise, their kale was ready of picking. I associate kale with the beginning of autumn -- it's a hearty vegetable meant for darker, colder nights. I brought a large bag back with me and have been amazed at the tenderness of the leaves. You don't have to cook the life out of this kale. Rather, you can just saute it a little longer than you would spinach leaves.
I also had Berkshire free-range eggs and fresh ciabatta bread. I've been jonesing for Sunday brunchy eggs and so decided to make a healthful eggs benedict-like lunch dish. Toasted ciabatta is topped with sauteed kale, followed by a runny fried egg and a sprinkling of cheese. I added garlic, chili flakes, and red onion to the kale of a little extra kick. Some nice variations on this might be: adding chopped kalamata olives to the kale or replacing the ciabatta with a toasted slice of your favorite bread.
Breakfast Eggs with Kale
- 4 T olive oil
- 5 garlic cloves, roughly chopped
- 1/4 t. red chili flakes
- 1/2 red onion, thinly sliced
- 5 c. chopped kale (I used cavalo nero), large stems removed
- 2 slices toasted ciabatta
- 2 eggs
- Parmesan for sprinkling
To assemble, place one slice of toast on a plate. Top with half of the kale, followed by an egg. Sprinkle with Parmesan cheese and eat immediately!