Egg & Kale Sauté


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.


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!


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


  • 1/4cupextra-virgin olive oil
  • 1cupthinly sliced onion
  • 2garlic cloves, finely diced
  • 1teaspooncrushed red pepper flakes 
  • 1 3/4poundskale, stems removed and leaves roughly chopped (I used two bunches)
  • 1/4cupapple cider vinegar
  • 2tablespoonsunsalted butter
  • Kosher salt, freshly ground pepper
  • 4 eggs


  • 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.
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Look at those orange yolks!