Breakfasts have been getting better since my McDonalds low earlier this year. Moving from bagels & nova to rye toast & poached eggs all the way over to an occasional bowl of oatmeal. Having made a bunch of green smoothies this week I found that I still had a mountain of kale that needed a purpose.
A friend of mine in Portland gave me a copy of “Put an Egg on It,” by Lara Ferroni. Of course it always reminds me of the “Portlandia” skit with the birds but I digress. I’m making this ahead of the week so I can reheat and serve over rye toast with a poached egg on top for breakfast.
- 2 tbsp. unsalted butter
- 1 large yellow onion diced
- 5 cloves garlic
- Salt and freshly ground pepper
- 1 enormous bag of prepared kale (stems removed and chopped)
- ¼ dry vermouth
- ½ cup heavy cream
- 1 tbsp. Dijon mustard
- Melt the butter in a large sauté pan over medium-low heat
- Add onions and cook until translucent.
- Add garlic, salt and pepper cooking for about 3 minutes.
- Add the kale and cover (this may look like a mountain but it cooks down nicely) for 6 to 8 minutes.
- Increase heat to medium-high then add vermouth cooking for about a minute.
- Add the cream and mustard stirring until fully incorporated.
- Cook until the sauce reduces and “tightens up” (About 2 minutes).