Boiled Kale with Fried Eggs and Toast

Thursday, August 19, 2010


I was recently the recipient of two gorgeous bunches of organic Lacinato kale from SunCoast Organics.  You might know it as dinosaur kale, Tuscan kale or cavolo nero.  It’s the kind that has long, dark, embossed, plume-like leaves as opposed to its curly-leafed cousins.  Lacinato kale has a slightly sweeter and more delicate taste than curly kale, and is lovely in soups, stews or even salads.

One of my favorite ways to enjoy kale is in Caldo Verde, a Portuguese soup made with greens, potatoes and smoky chouriço sausage.  It’s a hearty, rustic dish that I make often.  But for this kale, I wanted to try something new.  I found the perfect recipe on Molly’s site, and I ran with it.

Boiled Kale with a Fried Egg and Toast is the simplest of simple dishes, yet it is so incredibly delicious.  It’s just kale, simmered in chicken stock with onions, and served on toast with a luscious, gooey, runny fried egg on top. If you’re feeling really daring like I was, you can also fry up some bacon to toss in the mix.  No fancy bells and whistles here.  Yet, once I began thinking about this guileless little dish, I couldn’t stop! read more >>

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Hello and welcome to SGCC! I’m Susan, a professional writer, food columnist, recipe developer, wife, mother, daughter and sister, who used to be a lawyer in a previous life. My love of food comes from a long line of wonderful and creative Italian home cooks who didn’t always have a lot, but knew how to make a lot out of what they had. I hope that you enjoy yourself while you’re here, and visit often! read more >>

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