Olive Oil (1 Tbsp)
in a medium skillet, then add the
Garlic (2 cloves)
. Cook on medium for 1-2 minutes, stirring often.
Kale (4 cups)
Red Chili Pepper (1/2)
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.
White Wine Vinegar (1 Tbsp)
and season with
Salt and Pepper (to taste)
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.
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!