Cooking Instructions
HIDE IMAGES
SHOW ALL IMAGES
Step 1
Heat the
Olive Oil (1 Tbsp)
in a medium skillet, then add the
Shallot (1)
and
Garlic (2 cloves)
. Cook on medium for 1-2 minutes, stirring often.
Step 2
Add the
Kale (4 cups)
,
Red Chili Pepper (1/2)
, and
Water (1/2 cup)
. Continue to cook, stirring often, until kale is tender but still has some texture and all the water has been absorbed, about 10-12 minutes.
Step 3
Stir in
White Wine Vinegar (1 Tbsp)
and season with
Salt (to taste)
and
Ground Black Pepper (to taste)
.
Step 4
While the kale is cooking, fill a shallow pot, half full with water. Bring to a gentle simmer and add
Distilled White Vinegar (1 Tbsp)
and a sprinkle of salt. Crack
Large Eggs (4)
one at a time into the water. Cook for 4 minutes for soft eggs. Remove with a slotted spoon to a paper towel-lined plate to absorb excess moisture.
Step 5
Toast
Italian Bread (4 slices)
and butter if desired, then top with a generous portion of sauteed kale and a poached egg. Sprinkle with
Crushed Red Pepper Flakes (to taste)
if desired. Serve immediately. Enjoy!
Rate & Review
{{id}}