Every year, we get several bunches of kale in our CSA over the course of the season. It's more tender than the kale at the grocery store, and it has a milder, sweeter flavor. I would know—I have to eat every bit of it single-handedly.
Early in our relationship, long before we subscribed to a CSA, Mike started telling me horror stories about kale. He is one of the least picky eaters I know, but his aversion to kale runs deep. Any recipe involving kale is automatically disqualified from our weekly meal plan. He refuses to order anything at a restaurant that includes kale. In fact, when the word "kale" is mentioned, he gets an appalled look on his face, as though the leafy greens are some sort of horror movie monster that will sneak out of the refrigerator and strangle him in his sleep.
For years, I relied on my kale chip recipe to eat my way though our annual kale allotment. Kale chips are fine (as long as you use them as a supplement to and not a replacement for the potato variety), but turning on the oven in the summer is an often unappealing prospect. Plus, they're not really a meal, and I'm always in search of new and interesting meal options for one.
Enter the kale breakfast bowl: sauteed kale topped with a fried egg and everything bagel seasoning.
Technically, I've never eaten this for breakfast (it's more of a weekday lunch) but the egg and everything bagel seasoning do give it an early morning vibe. I buy everything bagel seasoning at Trader Joe's or Aldi, and it's also available online from specialty food retailers. Because I adore garlic, I cook the kale with a freshly minced clove; you could leave it out (or decrease the amount of everything bagel seasoning) if you prefer. Finally, I like my fried egg with a runny yolk that serves as a sort of salad dressing for the kale, but feel free to cook the egg to your preferred level of doneness.
- 1 1/2 teaspoons olive oil
- 3 cups roughly chopped kale
- 1 clove garlic, minced
- 1 egg
- 1/2 teaspoon everything bagel seasoning
Heat large skillet over medium heat. Add oil and tilt to coat evenly. Add the kale and garlic and cook, stirring occasionally, until kale is wilted and lightly browned, about 3 minutes. Transfer kale from skillet into a bowl and set aside.
Return the skillet to stove and crack the egg into it. Cook egg to desired doneness and add to bowl of prepared kale. Sprinkle with everything bagel seasoning. Serve immediately.
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