CSA Week 4: Garlicky Kale + Eggs
Kale is plentiful in our household this spring thanks to my Skylight Farm CSA. We’ve mostly had Red Russian kale–my favorite kind–which is an heirloom variety that’s a little more tender than curly or lacinato/dinosaur kale. There’s been some kale hate out there after its meteoric rise to food & health world fame. I, however, love kale regardless of its status. It’s got more flavor than spinach and doesn’t wilt away to nothing like some greens tend to do. But I digress…
I recently made a trip out to Douglasville to take photos for an upcoming farm photography exhibit. Not only did I get to capture our fearless farmer Justin in action, but I also got schooled in the art of harvesting kale (as seen above). All I have to say is that the next time you want to complain about the cost of a bunch of organic kale, go see for yourself the labor that goes into each and every leaf. My back wouldn’t let me forget for a few days.
One of my go-to quick breakfast dishes is kale and eggs. It’s so simple, it’s almost silly, but I wanted to share nonetheless. If you follow me on Instagram, you know I also love this dish for a post-workout pick-me-up. I like to use the whole leaves, stems and all, and the best eggs I can get my hands on. The recipe below is for 2 eggs, so just multiply by the number of people (or eggs) you want to serve.
What you need:
3-4 leaves kale (any variety)
1 clove garlic
olive oil or cooking fat of choice
salt + pepper
1/4 tsp smoked paprika (optional)
Rinse kale. Remove leaves from stems (I like folding leaves in half and cutting along stem). Finely chop stems. Tear or chop kale into bite-size pieces.
Peel and mince 1 clove garlic.
Heat a skillet to medium heat with 1/2-1 Tbsp oil. Add garlic and kale stems. Sauté 2-3 min until stems begin to soften and garlic browns lightly.
Add chopped kale leaves to stems and garlic. Sauté 1-2 min, stirring or tossing regularly, until leaves soften a bit, but aren’t completely cooked. You may need additional time for some varieties of kale. Add more oil as necessary.
Spread kale evenly in skillet (avoid large clumps) and crack eggs directly onto kale. Leave them alone until the whites are just set, usually 2-4 min depending on how hot your pan is. If eggs sunny side up aren’t your thing, flip eggs and cook for 30 sec or so just before whites are set.
Remove from heat and season to taste with salt and pepper. If you’re feeling adventurous, sprinkle 1/4 tsp smoked paprika over eggs and kale. Serve warm!
If you really don’t like runny yolks, make an egg & kale scramble. Follow all of the steps through adding the eggs. Instead of leaving eggs undisturbed, continuously stir eggs and kale together until eggs are set but still glossy. Season to taste.
If you find that your kale is cooking too quickly and/or burning after you add the eggs, lower heat to medium low (and adjust cooking times lower). Alternatively, you can push all of the kale to the edges of the pan (before adding eggs) and cook the eggs in the middle.
Obviously the garlic can be omitted if you don’t care for it, or you can substitute 1/4-1/2 tsp garlic powder added at the end with the other seasoning. You can also use green garlic if you have it!