Simplicity is key. Especially when it comes to breakfast. I love setting time aside in the morning to relish in the little things – a cup of coffee, a good book, peace and quiet. My go-to foods before ten o’clock in the morning include blueberries, eggs, toast, yogurt, granola, and of course chocolate chip cookies or leftover cold pizza, if available. This particular dish, a fried egg and kale, is one of my favorites. It is a great way to start off the morning with veggies without compromising the special aroma that breakfast brings (cold pizza and chocolate chip cookies and exception to this rule, of course).
To begin, heat up a frying pan with olive oil, coconut oil, or butter. Add a bunch of kale and let simmer for a couple minutes on medium heat.
Spring is around the corner. Warmer temperatures and clear roads prompted me to drag my bike out of storage last week, and I have been using it regularly for afternoon coffee shop dates with my homework and trips to Trader Joes. On my most recent trip to TJs, I picked up a bag of Lacinato Kale, a dark blue-green leafed variety of the cabbage.
One of my favorite ways to eat kale is in a crispy, chip-like form. Kale is an antioxidant powerhouse, and it also lowers cholesterol and risk of cancer, especially when cooked. It is more nutritious when cooked due to bile-acid binding. You can read more about it here. In the meantime, take my word for it and eat your next dose of kale this way:
- 2 cups of kale
- 1 tbsp oil (I used coconut oil)
- 1/8 tsp salt
- 1/2 lime, squeezed
Heat oil in a frying pan or small saucepan (or if you are a poor college student like me the only clean pot in the communal kitchen) until the pan is sufficiently hot – I waited until the coconut oil had turned to liquid. Slowly add kale in bunches to the pan, and stir frequently. Add salt and lime juice. Continue to cook under the edges of the kale are crispy and starting to brown slightly. Take off heat and enjoy warm or cooled. An revolutionary study snack.