Taking It to the Next Level

I told you I couldn't stop. I wouldn't normally post another recipe so soon after the last, but I can't help myself. I've taken lunch to the next level over here. Poached IN THE MICROWAVE eggs ON TOP of the magnificent kale you cooked last week. Here's how it's done: 

Microwaved Poached Eggs

2 eggs
2/3 cup water
1/2 tsp vinegar

Crack both eggs into a microwave-safe bowl. Pour the water into the bowl and then add the vinegar. Cover the bowl with a microwave-safe plate then place it into the microwave and heat at 80% power for 1 minute and 40 seconds. Once it beeps, check to see if the whites have solidified. If not, then cook in 10 second rounds until it looks ready. But remember: eggs continue to cook even after you remove them from the heat, so be careful you don't over do it! Remove eggs from the water with a slotted spoon and serve over your Sauteed Kale with Garlic and Sweet Potatoes. Add a side of toast for dipping into those sweet, sweet runny yolks. Decaf Earl Grey tea is optional.

[Modified from www.thekitchn.com]


- Cathleen

All The Cool Kids Are Doing It

I know kale is like, a super popular superfood and all, but you guys, it's really super tasty too. I know everyone raves about kale chips, and I've tried, but I just can't get behind them. Kale salads? Sure, they're ok. But Sauteed Kale with Garlic and Sweet Potatoes? Now that's my JAM. Seriously. I've eaten this three times in the last week. It might just be my new favorite lunch. Get into it. 

Sauteed Kale with Garlic and Sweet Potatoes

2 T olive oil

1 large sweet potato, cubed with skin on

a sprinkle of sea salt

2 cloves of garlic, minced

1 bag of kale, 16 oz

1/4 cup of vegetable or chicken stock

juice of 1/2 a lemon

black pepper to taste

1/4 cup of roasted, salted sunflower seeds (shelled!)

In a large skillet set over medium heat add olive oil, cubed sweet potatoes, and a sprinkle of sea salt and cook for 5 minutes—uncovered, without stirring. Then toss potatoes once, cover skillet with lid, and cook for an additional 5 minutes. Remove lid, toss potatoes again then add garlic, cooking all until fragrant, about 1 minute. Then add the kale. Just dump the whole bag in there. Using tongs, toss everything together so it gets evenly heated. Add the chicken (or veggie) stock to the bottom of the pan, pour lemon juice over the top, sprinkle some pepper on top of that if you're into it, and toss everything once more. Cover with lid and allow to saute/steam for 1-2 minutes more until kale has wilted and turned bright green. Be careful that you don't overcook it. When ready, remove pan from heat and serve with sunflower seeds sprinkled on top. Feeds 2 people generously (I usually go back for seconds), but could easily fill 4 bowls as a nice big side to whatever else you're serving up.

[Modified from wholeliving.com]


- Cathleen