Did you cheer like I did, to discover that Trader Joe’s now carries kale? It’s one the things Deana and I often commented to each other that we wished Trader Joe’s carried. And now they do! Hallelujah! I snatched up a bag and hurried home to make dinner, determined to make kale the star ingredient.
I decided on a recipe that I’d read about years ago in Barbara Kingsolver’s book, Animal, Vegetable, Miracle. I didn’t have the recipe in front of me and was working off foggy memory, but I remembered loving the idea of poached eggs nestled in a bed of sauteéd greens. I got to work.
My go-to method for cooking most vegetables is to lightly sauté with olive oil and garlic. I had only 15 minutes to get dinner on the table, so I stuck to my tried and true technique. If you’ve been trying to work more vegetables into your diet, particularly dark leafy ones, this recipe is one you can feel good about.
After cooking the greens in garlic, olive oil, and broth, you simply push the cooked greens with a wooden spoon to make wells in the pan for the eggs. Crack eggs into the wells, and they’ll poach right there amidst the bed of greens. Meal in a pan!
Sprinkle with shredded Parmesan cheese, and serve with warm bread, rice (our favorite is TJ’s Frozen Brown Rice), or slices of TJ’s Pre-cooked Polenta.
I hope you enjoy this recipe for Eggs in a Nest.
- 1 (9 oz) pkg kale, or 1 bunch kale cut into bite sized pieces
- 1 Tbsp olive oil
- 2 cloves garlic, crushed, or 2 cubes frozen Crushed Garlic
- 1/2 cup broth or water
- 1/2 tsp salt
- 1/4 tsp black pepper
- 4 eggs (or add more eggs for more protein)
- Parmesan cheese (optional)
- Heat olive oil in sauté pan over medium-high heat. Add garlic, kale, broth, salt and pepper. Cook, covered, for 10 minutes until chard is wilted and nearly cooked. Stir midway through cooking.
- Using a wooden spoon, push away greens to make wells for eggs to sit in. Crack eggs into wells. Cover and cook 2-3 minutes until eggs are set.
- Sprinkle with Parmesan cheese and serve.