Kale for Breakfast
March 12th, 2014 · No Comments · Posted in breakfast
Nothing goes to waste at our local food co-op. When products expire, they’re placed in a “free” bin in the back of the walk-in fridge and members help themselves. Like Forest Gump’s box of chocolates, you never know what you might get. Last week I scored a big bag of Lacinato kale–the kind with the long, narrow leaves. I guess it was past its prime, but most of the kale looked good enough to eat. I separated the wilted and yellowing leaves and gave those to the chickens.
My newest method for cooking heavy greens is to place them in a tall pot with an inch or two or water at the bottom. My wife gets upset if I boil greens–she says I cook away all the nutrients. Now I essentially steam them. When the water comes to a boil, I start stirring the greens occasionally–reaching all the way down to the bottom of the pot to get those greens out of the water–until the greens are almost tender.
At this point you can drain the greens in a colander, cool them off with cold water and pack them away in the fridge to use later. They still need to cook a bit longer. I saute what I need in a heavy skillet with lots of extra-virgin olive oil and vinegar. Lately I’ve been using a lingonberry apple wine vinegar for a flavor you don’t experience every day. If needed, you can also drop a bit of water into the skillet and cover to steam the greens further. Season with salt and pepper. You can even add a little heat with red pepper flakes.
I love to serve myself this kale with fried eggs. The greens are great for soaking up the runny yolks. Add a leftover cheeseburger (no bun) to the plate and you have a real country, low-carb breakfast.
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