Garlic up your kale and eggs, mmmmm!
2 tablespoons olive oil
3-4 cloves garlic, chopped roughly
1/2 onion, sliced
2 bunches kale, stems removed, leaves finely sliced
1/2 pound pancetta
1/4 teaspoon salt and pepper
6 eggs, poached
Heat oil in a large frying pan over medium heat. Add pancetta, onions, and garlic and cook for 3-5 minutes, stirring occasionally, until very fragrant. (Note: this is a good time to begin your egg poaching).
Add kale, stir well to combine with onion mixture, and cook for 8-10 minutes, or until the kale wilts and onions soften. Remove from heat. Divide the kale between 4 bowls and top each with a poached egg.
We thank Annie McHale for this recipe.
Just found your website. Amazing story you have! We love kale at our house and live down the road from a farm which has its own market. We switch between the kale and swiss chard, depending on what’s available. And I think anything is better with garlic-:). Thanks for this blog. I’ll be back.
Thank you, Negrita! We think Nash’s is a pretty special place too. We’re harvesting kale raabs now, which are fantastic sauteed in some oil and, yes, with garlic.