I made this for dinner tonight, and was pleasantly taken aback by the strong and "big" flavour. This is one side dish that can definitely hold its own as an entree.

• 1 cu water
• balsamic and red wine vinegars
• 6 kale leaves, chopped, midvein removed
• olive oil
• 1/4 large yellow onion, diced
• 1 large green onion, sliced very thin
• crushed red pepper
• fresh-ground black pepper
• salt

1. In a small saucepan, combine several tablespoons of each balsamic and red wine vinegars with water, salt to taste, and bring to a boil.
2. Blanch kale in boiling vinegar for no longer than thirty seconds, stirring constantly.
3. In a large frying pan, sautee kale, and onions in olive oil. Season to red and black pepper and salt prior to sauteeing.
4. Bring vinegar to a light boil again, and crack an egg into it.
5. When yolk is still liquid, but all the white has been cooked, remove egg.
6. Serve kale in a wide, shallow bowl, topped with the egg, yolk cracked.