Monday, December 7, 2009

Garlicky Kale with Toast and Poached Eggs

Ever since my wife had the Boiled Kale with Toast and Poached Egg at Zuni Cafe, it became a standard at our house. Natalie Coughlin tweeted about a Garlic Soup she made which inspired me to change my recipe a bit. This recipe is so simple I was willing and able to make it after completing the California International Marathon earlier in the day.

6 large cloves garlic, sliced
1/4 cup plus 1 T olive oil
1 onion, minced
2 bunches Kale, center ribs removed
salt and pepper to taste
4 slices crusty bread (I like a sourdough batard)
4 poached eggs
Cheese to grate over finished dish (parmesan, asiago, etc.)

Cook the garlic in the 1/4 cup olive oil over very low heat for 30 minutes or so until soft.

In a large pot, cook the onion in the 1 tablespoon olive oil until soft. Meanwhile, cut the Kale crosswise into 1/4" ribbons. When the onion is soft, add the kale and continue cooking. When the kale has wilted completely, add enough water to cover and cook over low to moderate heat for 30 minutes. Once the garlic is soft, remove from the olive oil and add to the Kale. Season with salt and pepper to taste. Reserve the olive oil.

Toast the bread and place one slice in each of four bowls. Cover with the Kale and some of the broth. Top with a poached egg. Drizzle some of the oil used to cook the garlic over the egg. Grate cheese over the top and serve.

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