An Illusory Intertwingling of Reason and Response

Miscellany: I just like the sound of the word. Don’t you? “Mis cel lan e ous.” I could say it a thousand times a day. The miscellany is where anything in life worth having usually spends most of its time: would you like to hunt for something worthwhile among my miscellany?

Tafel :: miscellany :: recipes

Thursday, May 04, 2006

Sauteed Kale with a Boiled Egg

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.