We have an abundant kale crop over at the Sterns - I planted a row of kale for George when he was post-knee surgery, and now - 4 months later - these monster kale plants are super prolific. Really, I can go pick a whole basket full and you can hardly tell any is missing. Jo made this with me when she visited for my birthday and I made it again a few days later - very easy. You could make it more complicated with hot pepper, tomato sauces, et al, but this worked really well.
onion, sliced
1 to 2 cloves garlic, minced
lots of fresh kale
2 to 3 tomatoes, chopped
4 to 6 eggs
pepper, salt
optional: feta cheese to sprinkle on top when you add the eggs
Chop an onion and saute it, with minced garlic, in olive oil in a large deep fry pan over medium heat. Make sure it has a cover, which you will need.
While the onion and garlic and cooking, chop up a lot of kale. (Spinach would work, too.) Add it to the pan, and let it cook down. If you have fresh tomatoes, chop and add them, as well. Season with salt and pepper. After about 5 to 10 minutes, they will have cooked down to a dense consistency. Crack 4 to 6 eggs, one at a time , and drop each on top of the mixture. Cover and poach the eggs. [a sprinkle of feta cheese would be good at this point.] This takes just a few minutes, and you can turn the heat off for most of it.
It is a great brunch dish, and or lovely for a light dinner. We used eggs from the Rosens' coop, quite a treat.
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