Brunch, Lunch, Anytime Recipe: Creamed Kale with Poached Egg
BRUNCH, LUNCH, ANYTIME RECIPE: CREAMED KALE WITH POACHED EGG
To harvest kale, pick individual leaves as the main stem elongates, or you can cut the entire plant at the stem and allow for more growth. If purchasing kale, buy fresh leaves that are crunchy and have brilliant dark purplish-green leaves.
Kale has been one of the superstars of my garden. Both Borecole, curly kale, and Lacinato kale have given me many tasty dishes. I have felt the need to showcase it in several different ways to enhance the flavor, show its beauty, and give it the attention that it deserves. Kale is a fantastic addition to soups, pastries, or as a stand alone graced by a fresh from the coop egg! You can find my Kale Pastry at BonniePlants.com.
Kale is a simply elegant vegetable with a sophisticated taste. In my Creamed Kale recipe, I have chosen to use simple ingredients that enhance the flavor of the kale.
With a splash of hot sauce, this recipe will become your new favorite side or stand alone that will exceed all expectation. This is a perfect brunch recipe as well as lunch or dinner. I love to serve venison sausage along side of it.
Creamed Kale with Poached Egg
- 1 medium-sized onion minced
- 3 Tablespoons butter
- 2 cloves garlic
- 1 pound kale should be about 2 cups after blanching
- 2 Tablespoons flour
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 1 1/2 cups hot milk
- salt and pepper to taste
- 1/4 cup heavy cream
- Tobasco Hot Sauce optional
- Poached Egg optional
- Heat butter in a large skillet and cook onions for 8 minutes or until tender. Add garlic and cook for another minute, then stir in the kale and continue to cook over medium heat for about 3 minutes more.
- Stir the flour into the kale and cook for about 2 minutes longer. Add the hot milk, salt, and pepper to the kale and continue to cook on low heat for 10 minutes longer or until the kale has soaked up all the milk. Adjust seasonings, then slowly stir in the cream and serve with a poached egg, a splash or two of Tobasco, and crusty bread or as a perfect side to just about any dish.
- To poach an egg: Place about 3 inches of water and 3 teaspoon of vinegar to a boil, add the egg, then remove from heat and cover. The time to leave the egg in the water will depend on its size and how you like your yolks. I like a very runny yolk, therefore I leave my egg in the water for about 4 minutes. If you add eggs, add time to how long you leave the eggs in the water.