What I Made: Eggs Kalentine (Eggs Florentine with Kale)

Sometimes, I have a brilliant flash of inspiration for a recipe, but then I search Pinterest and find out that someone has already invented and perfected the very same dish.  With the abundance of young kale I had this week, I thought I was a genius for substituting kale instead of spinach in eggs florentine for a fancy brunch.  Turns out, someone else had invented that.  So I gave it a cute name and moved on.  Presenting: eggs kalentine.

In practice, it’s much less fancy than its name. Sauté some chopped garlic and onion. Add baby kale and cook down, seasoning the mixture with salt, pepper, and crushed red pepper flakes to taste.  Put this mixture on a toasted English muffin and top with a poached egg.

PS. If you are completely mystified by poaching eggs like I was, I recommend this video by America’s Test Kitchen for the traditional method or these instructions for poached eggs in a muffin tin.

EggsKalentine

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What I Got: Week 17

Happy Halloween!  The only thing scary about this basket is the amount of lettuce I need to eat! I have been enjoying a daily fall salad of lettuce with chopped apple and goat cheese, sometimes with toasted walnuts for a boost of protein.
Week17

 Red Romaine Lettuce, Baby Red Bok Choy, Young Red Russian Kale

Jonagold Apples, Banana Peppers, Red Beets, Red Radishes, Scarlet Turnips, Mixed Yummy Peppers

Asian Pears, Kiwiberries

The Red Russian Kale looks a lot like arugula or dandelion greens but on closer inspection, feels tougher and more substantial.