Tuesday, April 5, 2016

RECIPE: Krispy Kale Nests with Fried Egg

Kale in Winter 

A great source of winter kale now today in the Pioneer Valley comes from Atlas Farm in S. Deerfield, where greens are grown in hoop-houses when the weather is iffy. Kale is rich in nutrients, cheap to buy, thrives in cold temperature, and acts as an internal scrubby. 

Recipe: Krispy Kale Nests with Fried Egg
Serves 2


1 bunch curly or dinosaur kale (aka lacinato)
2 fried eggs
olive oil
salt and pepper

Remove leaves from the stem and discard stems. Layer the leaves and roll. Cut cross-wise to produce long strips.

Coat the bottom of a cast iron with oil and heat until smoking. Cook in kale batches by dropping a handful of strips into the pan. Add salt and pepper. Keep kale moving over the heat until crisp and fluffy, about 5 minutes.

Remove with tongs and drain on paper bag. Place small bird’s nest of kale strips on each plate and gently top with a fried egg.