Sunday, October 4, 2009
Re: a friend’s recent commentary on my eating habits, liking Kale does not make me “from California.” Being OBSESSED with Kale makes me from California (and believe you me, I am obsessed). And, yes, I am grammatically overstating my Kale by insisting on Capitalizing it in every part of this entry.
Kale and Tomato Bird's Nest
1 tbs olive oil
2 cloves of garlic, finely chopped
8-10 cherry tomatoes, halved
1 bunch of Kale, torn from stem and roughly chopped
To make: Heat olive oil in a large skillet on med-high heat. Drop in cherry tomatoes and garlic. Let cook for 3-5 minutes, until tomatoes start to stew. Turn heat up and stir in Kale, turning to coat and then covering. Let cook for about three minutes, until the Kale turns brighter green in color and begins to wilt. Turn heat down (medium is good), and spoon a hole into the center of the Kale/tomato mixture. Crack and drop the egg into the depression, covering the pan again to ensure that the egg will cook all the way through. Let cook until egg reaches desired consistency. Remove mix from eat and serve over toast/brown rice/sweet potatoes/pasta/whatever strikes your fancy.