Sautéed Kale with a Poached Egg and Parmesan

One of our favorite and quick wintertime meals is just simply Sautéed Kale with a Poached Egg and Parmesan.  Kale is all over the farmer’s market in the winter and is so deliciously fresh mixed with a poached egg.

Sautéed Kale with a Poached Egg and Parmesan

(Serves 2)

Ingredients:

• ½ a bunch of Kale (we normally get a $2 bag and the farmers market and spilt it over two nights, it just depends on how hungry you are but remember that kale reduces down greatly so I wouldn’t do any less than ½ a bunch for 2 people)
• 2 tablespoons olive oil
• 2 cloves of garlic, diced
• ½ tablespoon crushed red pepper (optional)
• 1 tablespoon Parmesan
• 2 eggs
• Splash of vinegar (I typically use balsamic because that is what we have but really any vinegar would work)

Directions:

You have to consider timing of your food with this recipe, cold kale or a cold egg are not as exciting as if they are warm.  If you enjoy your kale really cooked then you can start it right away, we like it still with a little crispness so we start it after one egg is poached.

To Poach an Egg:  Everyone has their own method, so if you have a process that works then go ahead and do that.  I find the following instructions the easiest for me:

1. Fill a saucepan ¾ full of water – you want enough water to cover the egg when it is cooking.  There is nothing wrong with too much water, it just takes longer to heat up. 
2. Add the splash of vinegar and heat to just about a boil.
3. Crack the egg into a small dish.  Take a spoon and stir the water in the saucepan to create a whirlpool effect.  Once you have the water spinning pretty well, slide the egg into the center of the sauce pan.  Then leave it alone!  No touching to “fix” it.
4. Make sure the water never comes to a full boil.  After about 5 minutes take a slotted spoon and scoop out the egg.  Have a plate with a paper towel ready and place the egg on it. 
5. Since we make one egg per person I put the cooked egg in the microwave to keep it warm.

Sautéed Kale:

1. Wash kale and tear into pieces.  If the kale is fresh I keep the ribbing but if it is a little older I leave out the tougher pieces.
2. Heat one tablespoon of olive oil in a sauté pan.  Add garlic and red pepper and cook for about 2 minutes.
3. Add kale and the rest of the olive oil, stir to coat.
4. Cover and reduce heat.  Cook for an additional 5 to 10 minutes.

Place kale at the bottom of a bowl, add the poached egg and top with the Parmesan.  Enjoy!