Tuesday, October 16, 2007

Recipe - Eggs w/Kale

Time got away from me and I didn't have time to get the moussaka together to bake for an hour before we needed to eat tonight. Since my husband brought back a nice large bowlful of young tender kale from our community garden today, and I already had the rice made, I decided it was time to try a recipe called Eggs in a Nest from the book Animal, Vegetable, Miracle by Barbara Kingsolver, Camille Kingsolver, and Steven Hopp (which I am reading for the second time). The recipes in the book are developed by Camille Kingsolver, Barbara's daughter, and the link to the title of this post will take you to her original recipe.

Mine is a variation of Camille's, based on what I had handy in the house to use. Feel free to do the same with what you have on hand.
1-2 Tbsp. olive oil
1/2 large onion, chopped
1/4 green pepper, chopped
1/2 small yellow summer squash, chopped
1/2 cup chopped zucchini (I don't think there are any small zucchini available at this time of year - they are all huge!)
3 small paste tomatoes, chopped
1 handful of chopped chives
1 very large bunch of kale (hopefully young and tender, stems and all - other-wise only use the leaves, taking them off of the stems or use any tender greens available like chard) - washed with water still clinging to the leaves (about 4-5 cups)
4 eggs
1 Tbsp. Parmesan cheese
Salsa to taste (we used our homemade salsa)

Saute all veggies except kale in the olive oil for a few minutes in a large saucepan that has a lid. Add the kale or other greens to the veggies, use the back of a spoon to make 4 little depressions (nests), place the eggs into these depressions, place the lid on the pan, turn the heat down to a simmer, and then poach the eggs and greens for ~5 minutes (I like mine done, not runny). When done sprinkle a bit of the parmesan cheese over the top.

Serve over rice with some salsa, toast if desired, and some fresh fruit. My husband and I completely ate this entire recipe.

This was SO easy, quick, delicious, beautiful, and healthy that I know it will become a staple in our recipe file. Thanks, Camille!!

I hope you can find some young and tender kale or other greens at your local grocery stores or Farmers' Market. Don't think that the pretty but tough (even leathery) kale that is used as decoration on your plate in a restaurant is the only way to go. I bought some heritage kale seeds at Thomas Jefferson's home Monticello last year. I have to say that the taste and texture just knocked my socks off (and I actually am the person who tries to make everyone eat the kale on their plates at restaurants!) as it was SOOO delicious! Thus this year, we were fotunate to get some more of these seeds to plant and are just now harvesting them. I also love to buy organic greens at my Farmers' Market ,but growing them is so easy.

Look for some tender fall kale the next time you are shopping and try this recipe! I guarantee that you won't be disappointed.

I'll get the moussaka done tomorrow, I promise!

Diana Dyer, MS, RD

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