Confession: I didn't really like kale until about two weeks ago. To be fair, I don't think I had ever had it prepared very well, nor had I really tried to cook it. I thought the texture was too cruciferousy (yes, I just made that word up), the taste was too cabbagy (that actually is a word) and it was all together too yuppity. In essence, I had no idea what the hype was about, other than the obvious health benefits. So this week I have been on a mission to make delicious kale. The stakes were high (the stakes were not high)! I would either continue to throw shade at kale or well, not.
So let's go on a little journey down kale lane. I have eaten a lot of kale in the last twenty four hours. An entire bag of kale to be exact. What I have learned is that kale can be extremely delicious when sautéed or baked (not raw, ew gross why would you even say that). Here we will talk sautéed but I will probably throw a baked kale recipe at you sooner or later.
Sautéed Kale with Creamy Poached Egg Recipe
Makes 4 side servings
1 bag of chopped tuscan kale
1 and 1/2 cups chicken broth
3/4 cup bread crumbs
3 garlic cloves, thinly sliced
3 tablespoons crème fraîche (cream cheese works as a good substitute)
4 extra large eggs
Splash of white vinegar
Black pepper to taste
Optional: red pepper flakes
Variations: Golden raisins
Bring a large frying pan or wok to medium heat. Add garlic, crème fraîche, and half of the chicken broth and stir together. After 3 minutes, add the kale and lower the heat a touch. Stir the kale every few minutes and allow it to cook down until nearly all of the liquid has evaporated. Now add the rest of the chicken broth.
Continue stirring periodically and while the remainder of the liquid cooks down, begin preparing the eggs. You can find a step by step guide to egg poaching in this post.
Once all of the broth has cooked off, add the bread crumbs and black pepper. I would advise against adding any salt as the chicken broth will already impart plenty. If you like your food to have a kick, sprinkle on some red pepper flakes. Top each serving with a poached egg. The creaminess of the egg and tartness of the kale go really nicely together. If you aren't crazy about eggs, try topping the kale with golden raisins for a sweet contrast instead.
*Note* there are no bread crumbs in the first photo. I scarfed it down immediately after taking the picture and then promptly realized I had forgotten the bread crumbs. Not the bread crumbs!! Oh, and I had eaten all of the kale in my house. Luckily, I took this photo the night before, with bread crumbs.
The lighting isn't as good, but you get the idea. If you are wondering why there are forks in both of these pictures, it is because I was literally eating it in between shots. I hope you will be equally unable to control yourself.
Please leave me a comment and let me know what you think!