Tag Archives: sauteed kale

Poached Eggs with Kale & Red Peppers

Is there anything better than the most delicious meal of your life that happens to leave you feeling like you can take on the world, rather than bloaty and sluggish and desperate for a food-coma-induced nap? There isn’t, actually, and while I wouldn’t go as far as to say that this recipe is that meal, it’s flavorful, indulgent, and colorful, and will also leave you feeling energetic and healthy.

I’m determined to develop a repertoire of meals that are packed with flavor and high in nutrients. This is one of those meals.

Recipe | Gluten-Free Poached Egg with Kale, Peppers, Cheese and Toast

Ingredients

  • 1 egg
  • 1 piece of bread (I used Udi’s Gluten-Free White Bread)
  • Cheese of choice (I used a raw milk cheddar cheese from Trader Joe’s)
  • 2 Tablespoons chopped red bell pepper
  • 1 cup chopped kale
  • olive oil
  • salt and pepper

poached egg on veggies and toast

Instructions

Heat 1-2 tablespoons of olive oil in a pan over medium-high heat. Once hot, add chopped red peppers and kale. Using tongs or a spatula, flip/saute to ensure even coating of olive oil. Sprinkle a little salt and cook until the kale begins to wilt just a little and the peppers are tender, about 5-7 minutes.

Meanwhile, poach an egg (I have an egg poacher, which I highly recommend, but here’s a tutorial), or cook the egg however you prefer (if I’m not poaching it, I like mine scrambled or over-medium). Poaching, for me, takes about 10 minutes.

While the egg and veggies are doing their thing on the stove-top, toast your bread. Top the bread with cheese, veggies, and your egg (however you cooked it). Season with salt and pepper.

doniree

Doniree is based in Portland, Oregon, where she is pretty damn thrilled about the Pacific Northwest's focus on local and seasonal food and great wine. When she's not at home, she's on the hunt for the best brunch, the best happy hour, and the best whiskey bar a city has to offer.

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Recent Farmers’ Market Finds

The winter farmers’ market here in Portland is in full swing, and I found a couple of new veggies and some old favorites on the day that it opened.

Kale

Kale is my favorite vegetable. Maybe just for right now, maybe for all time, I’m not sure. But it’s so good, and so easy. I’m learning that it’s also a great winter green, and I’m seeing it everywhere right now. kale at portland's farmers' market

Here’s a really basic way to make kale. It’s quick, and will likely only include things you already have in your kitchen.

Easy Sautéed Kale

You’ll need:

  • 1 bunch kale, cut or torn into smaller pieces
  • sea salt
  • olive oil
  • lemon wedge

Optional: crumbled (cooked) bacon, 1 garlic clove (minced), grated Parmesan cheese

Heat olive oil over medium-high heat in a skillet on the stove. If you’re using crumbled bacon or minced garlic, add this to the oil and let it heat just briefly. Add the kale and using tongs, turn the kale frequently, making sure that all pieces are coated and that it cooks evenly. It will cook down and wilt a bit. Throughout this process, sprinkle sea salt and squeeze lemon juice onto the kale as it cooks.

Finish with any/all of the following: sea salt, a squeeze of lemon, and shredded Parmesan cheese. Chris and I have had the kale with baked chicken and roasted cauliflower puree, and my girlfriends and I have just eaten it out of a bowl with our bare fingers. So, you know. Whatever your thing is.

I promise, this is the easiest way to make kale (that I know of) and it’s so flavorful!

Purple Haze Carrots

purple haze carrots

Moving on, I also found these Purple Haze Carrots while strolling through the market. I’d never, ever seen carrots this color before and I was intrigued, so I grabbed just enough for Chris and I to taste them. My plans were to roast them, but I ended up shredding the carrots into turkey meatballs that I made last week. These definitely need a second appearance in my kitchen, but they did work nicely with the ground turkey.

Sunchokes

One of my favorite Portland restaurants is Veritable Quandary (VQ). VQ blows my mind every time I’m there with their creative, seasonal dishes and emphasis on local foods. Last time I was there, I ordered a cup of the Sunchoke soup, not really being sure what sunchokes actually are (and then remembered a guest blogger’s post here on the Jerusalem artichoke and that I learned sunchokes were the same thing!).

I set out to recreate the soup, and found some sunchokes at the winter market. They look like fat ginger roots, don’t they?

sunchokes at portland farmers market

Winter produce shopping is fun, right? What’s in your market these days?

 

doniree

Doniree is based in Portland, Oregon, where she is pretty damn thrilled about the Pacific Northwest's focus on local and seasonal food and great wine. When she's not at home, she's on the hunt for the best brunch, the best happy hour, and the best whiskey bar a city has to offer.

More Posts - Website - Twitter - Facebook - LinkedIn - Pinterest - Flickr