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Boiled Kale and Fried Egg
Serve with thick slices of whole-wheat bread, fried eggs and olive oil (optional: add prosciutto and parmigiano reggiano) to make absolutely delicious breakfast!
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Course Breakfast
Sensitivity Dairy Free, Nut Free, Soy Free
Prep Time 5 minutes
Cook Time 25 minutes
Servings
servings
Ingredients
Course Breakfast
Sensitivity Dairy Free, Nut Free, Soy Free
Prep Time 5 minutes
Cook Time 25 minutes
Servings
servings
Ingredients
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. First, prepare the kale: trim away any discolored spots, and then remove and discard the ribs and stems, if they are thick or woody. Stack a few leaves at a time; then slice them into ¼ -inch-thick ribbons. Dump the sliced kale into a salad spinner, and add plenty of cold water. Swish the kale around to free any trapped dirt. Let stand for a minute or two–this lets the dirt fall to the bottom–and then lift the basket from the spinner. Pour out the dirty water. Replace the basket, add fresh water, and repeat. Spin dry.
  2. In a large (4-quart) saucepan, warm the oil over medium-low heat. Add the onions, and cook, stirring occasionally, until they are translucent but still firm. Add the red pepper flakes and garlic and the kale, and stir until the kale is fully wilted. Add stock to cover by about ½ inch. Bring to a simmer. Cover, and continue to simmer until the kale is tender but not mushy, about 30 minutes. Add salt as needed.
  3. To serve, toast one slice of bread per person. While still hot, lightly rub both sides of the toast with raw garlic. Place the toast in the bottom of a wide soup bowl.
  4. Fry one egg per person in olive oil.
  5. Pile kale onto the toast in each bowl, drizzle with a little bit of olive oil, and top with a fried egg. (Strew with prosciutto, if you want and grate some cheese over the whole thing). Serve hot!

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