Egg & Kale Sauté
Wednesday, April 11, 2012 at 2:47 PM 
I've been part of a CSA before and I loved it - the interaction with the farmers, the surprise of the contents each week, and the delicious produce. However, I found that I could never keep up with what I received and wound up wasting food each week (freezer space is not always readily available). Enter In Season Local Market located in the Highlands and in Louisville where you can purchase only Colorado made or grown goods like at a farmer's market or through a CSA, but you only buy what you need. They carry some of my favorite local products (e.g., ice cream from Little Man, habanero pickles from Colorado Country Kitchen) and there are always surprising finds.
Chicken eggs on the left, duck eggs on the right
Over the weekend, I was lucky to snatch up a half dozen duck eggs from Mini Moos and Kids Too, a farm in Canon City, Colorado. I've had their goat cheese before but never their eggs and the owner of the farm was at In Season making a delivery and talked me into half a dozen. They are larger than chicken eggs and the yolk to white ratio weighs more heavily toward yolk. Most importantly, duck eggs are delicious!
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I'll eat a fried egg or two on top of most anything - pasta, salad, steak, whatever! Today I went had two bunches of kale on hand, and so I sautéed kale and topped it off with duck eggs. It was the perfect lunch - healthy and delicious. Note that this kale dish makes an excellent side (and serves approximately 6 people), but I think it really shines when complemented by an egg. If you serve this as a side dish, omit the 4 eggs and stop after the first instruction below.
Egg & Kale Sauté
Yield = 2 servings (as a main dish)
Adapted from Bon Appétit
Ingredients
- 1/4 cup extra-virgin olive oil
- 1 cup thinly sliced onion
- 2 garlic cloves, finely diced
- 1 teaspoon crushed red pepper flakes
- 1 3/4 pounds kale, stems removed and leaves roughly chopped (I used two bunches)
- 1/4 cup apple cider vinegar
- 2 tablespoons unsalted butter
- Kosher salt, freshly ground pepper
- 4 eggs
Preparation
- Heat oil in a large heavy pot over medium heat. Add onions and garlic. Cook, stirring often, until soft, about 5 minutes. Add red pepper flakes; stir 1 minute. Add kale and sauté for approximately 5 minutes, until crisp-tender. Stir in the apple cider vinegar. Add butter; toss until melted. Season with salt and pepper.
- As the kale is cooking, fry four eggs over easy so the yolk does not solidify. Serve 2 eggs over a bed of kale and season with salt and pepper.
Look at those orange yolks!
Colorado, Denver, Farmer's Market, Sides & Salads, The Main Dish in In the Kitchen
Reader Comments (10)
I live in central Oklahoma and found some local eggs that look just like yours. Cracking open a blue egg felt a little odd at first, but those golden yolks are just so pretty. Your kale saute looks delish!
Kate, thanks for your comment! The kale is delicious (and so easy) and I agree - the colored eggs seem strange at first, but they taste so good. They remind me a bit of Easter eggs... but the natural kind!
I just discovered your blog today through Saveur - what a coincidence. Congratulations!
Omg. Those eggs are gorgeous! I'm in the process of hunting down a local/csa situation here in Switzerland. Thankfully the Swiss have great eggs, orange yolks seem to be standard. Although funny enough, as kale becomes the hot-topic food in the states, I can't find it anywhere here. Oh and I'm weird, I only like my eggs scrambled. I haven't been able to venture into any other type of egg...perhaps the time has come.
I signed up for a CSA this year after a couple of years' hiatus. I agree the amount of produce can be overwhleming. I am looking forward to the challenge though. This recipe looks perfectly simple and delicious and I can't wait to try it! I am sure there will be one or two weeks with kale overload where I will have ample opportunity! :)
Talley, I think the time has come! I find sunny-side up eggs a bit creepy, but I love eggs any other way... give it a try!
Jackie, this is great for using up kale because it cooks down considerably. I've been toying with re-joining a CSA but given our travel schedule for the summer I am going to hold off another year...
Darcy, it doesn't get much more delicious than this for me! Oh yum. I mean, the eggs look heavenly of course, but that kale is making me drool! Also, very jealous of your In Season market. What a cool concept.
Love kale and love new ways to prepare it! Thanks can't wait to try!!
Katie, I hope you try this and enjoy it. Please let me know if you do!
Excellent recipe! The eggs compliment the kale perfectly. I used rice vinegar instead since I didn't have any cider vinegar, but it turned out great. A perfect blend of sweet and sour.
Thanks for sharing Darcy.
Glad you liked it! Thanks for commenting.