Tag Archives: eggs

The Kale Caesar Cure

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That last margarita was definitely not necessary. I awoke this morning to a trail of clothes leading from the front door to the kitchen, where I had stopped off to grab a glass of water before planting my face in a pillow. Note that I did not actually drink the water, despite the advice of the drag queen in house slippers who read our palms on a dimly lit street corner somewhere in the West Village. But that’s another story.

Something healthy and restorative was in order.

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Kale Caesar

  1. Heat a cast iron skillet to medium-low with half a tablespoon of butter and a thinly sliced garlic glove.
  2. Cube a slice or two of stale bread. (I had some sourdough rye on hand.) Add the pieces to the skillet, stirring to coat. Add some salt and pepper, turn the heat down to low and stir occasionally while you continue your preparations. If you have not figured it out yet, the goal here is quick croutons.
  3. Hard boil an egg. Put an egg in a small saucepan, add water to cover and place over high heat. When the water comes to a boil, wait a minute or two, then turn off the heat and let the hot water continue cooking your egg for about ten minutes. Drain the water and cool the egg quickly by adding a couple of rounds of cold water and maybe even some ice. (This helps ward off that greenish gray ring that screams Continental breakfast at a crappy chain hotel the morning after your friends’ wedding.)
  4. Toss the following ingredients into a food processor or mash together with the back of a fork: 3 anchovies (I used sardines because I had an open tin), juice of 1 lemon, 1/2 tablespoon Dijon mustard, 1/2 tablespoon mayonnaise, 1 clove garlic, pinch of cayenne, pinch of sugar, black pepper.
  5. Rinse and finely shred your kale. I went with some young lacinato, which is also known as dinosaur kale, that I got in last week’s CSA share.
  6. Add the kale, dressing, croutons, some grated parmesan or romano cheese, and a pinch of smoked sea salt if you’ve got it. Toss the salad and add your peeled, sliced egg.

This plus an iced coffee and I am feeling a good bit better. Now if I can just figure out how to get the remaining glitter off of my eyelids before this afternoon’s babysitting gig.

Kale for Breakfast

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I could eat kale for every meal and be a happy girl. Braised kale topped with a fried egg is one of my favorite quick weeknight dinners. But something about this kale’s particular curliness, coupled with the items left over from last weekend’s Cinco de Mayo cooking extravaganza, suggested a different technique.

I brought a cast iron pan up to medium temperature and added just a little olive oil. In went some thinly sliced red onion, followed a little later by a thinly sliced jalapeno pepper. I rinsed the kale, bunched it and finely shredded it just before adding to the pan. I added some pepper and smoked sea salt and let it cook, stirring occasionally, while I prepped the rest of the dish.

A couple of months ago, while lolling on my couch nursing a hangover, I found myself pondering why restaurant scrambled eggs are so delicious. A Google search led me to Gordon Ramsay’s technique, which yields light, creamy eggs and is pretty much foolproof. Basically, you take a pot (not a pan), crack your eggs directly into it, add a knob of butter and bring it up to medium heat, stirring frequently with a heatproof spatula. Add salt at the end. Yep, that’s it. And you don’t have to use the rather excessive amount of fat that he suggests. In this instance, I used a single jumbo egg, about half a teaspoon of butter and just a dash of salt.

By the time I finished the eggs, the dry-frying technique had imparted a crispy, slightly smoky quality to the kale. I dropped it into a bowl and drizzled a little good quality olive oil (from Frankies) on top. I nestled my scrambled egg and added some sliced avocado for a little extra richness. It was delicious.