Spicy Garlic Kale with Poached Eggs
Too tired to cook? You may reconsider when you realize just how fast and easy this spicy and satisfying dinner is. (You might even have all the ingredients on hand — no grocery store run needed.)
Recipe / Ingredients:
1 tablespoon white vinegar
2 large eggs
1 thick slice of bread
Extra-virgin olive oil or room-temperature butter
1 large or 2 small cloves of garlic, thinly sliced
1/4 teaspoon red pepper flakes
1 bunch kale, center ribs removed, sliced into 1/2-inch-wide ribbons
Kosher salt
1/2-3/4 teaspoon sherry vinegar
Directions:
1. Bring a large pot of water to boil; reduce the heat to a simmer. Add the white vinegar to the water, and poach the eggs; gently set the cooked eggs aside on a paper-towel-lined plate. Reserve the poaching water; keep it at a simmer.
2. Brush the bread with olive oil, and toast in a toaster oven, or toast and then spread with butter.
3. Add about 1 teaspoon olive oil to a Dutch oven or large straight-sided nonreactive skillet. Add the garlic and red pepper flakes, and cook over medium heat until the garlic is just barely golden-brown, 1-2 minutes. Add the kale, and cook until wilted, 2-3 minutes.
4. Transfer the kale to a plate, and top with the poached eggs (reheat briefly in the water they were poached in, if necessary). Serve with toast.
Yield: Serves 1 with eggs and toast; 2 as a side dish without the add-ons.
For more information on specific programs to address your blood pressure, contact Dan Prater, ND on 219.613.1161 or via email.
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