Saturday morning, Matt and I met my sister, brother-in-law, and baby nephew for brunch at a Prospect Heights restaurant we’ve been meaning to try, Bar Corvo. It was a beautiful spring day so we were able to sit outside in their back patio, one of many perks to dining at restaurants in Brooklyn. We ordered delicious ricotta-filled donut holes as a starter for the table…they were amaze. But my entree was the star of the show. I ordered the wild mushrooms over polenta and braised kale topped with a poached egg. Mind blown. I loved the idea of a savory stew of sorts topped with an egg, and the particular combination of kale and eggs was so delicious. Come Sunday, I had already gathered the ingredients for my own twist on this dish, a version that is simpler but just as tasty. Parmesan cheese and a little bit of whole milk cooked with wilted kale flavored with garlic and onion. And then topped with a soft-boiled egg. Am I right? My Creamy Parmesan Kale and Eggs made with Organic ingredients and cage-free eggs was a hit, Matt and I both loved it. My next move is to turn this winner into some sort of creamy kale and baked egg dish that can feed a crowd, but for now, I’ll be making this rich, creamy, easy and nutritious version non stop.
Creamed Kale and Soft Boiled Eggs
Serves: 2 Start to Finish: about 35 minutes
1 TBS Olive Oil
2 cloves Garlic, minced
1 small-medium White or Yellow Onion, diced
4 packed cups chopped Kale, overly tough stems discarded
1/2 tsp Kosher Salt, fine grain
1/3 cup Whole Milk
1/2 shredded Parmesan Cheese, grated also works
2 Whole Wheat English Muffins (optional)
Fill a medium or small sauce pan with enough water to cover two eggs. Bring to boil.
While water boils, add olive oil and minced garlic to a medium to large sauce pan. Heat over medium. When garlic begins to sizzle, cook for 1-2 minutes more, careful to not let garlic burn. Add onions to pan, toss occasionally. After onions are softened and translucent (takes around 7-8 minutes), add kale and salt. Toss occasionally so all kale leaves have a chance to wilt, about 5-6 minutes.
Add milk, stir, and cook for 1-2 minutes. Add parmesan cheese and allow to melt.