Autumn is officially my favorite time of year. I came to this firm conclusion after this past weekend when I traveled upstate to Roscoe, New York with my boyfriend, Matt, and our two friends, Max and Elliot. Roscoe is a tiny town in the Catskills Mountain Region of New York State, and let me tell you, in the fall, there is no place more beautiful. We reserved a log cabin on a 15 acre lot, and once there, we didn’t see another person for two days. It was glorious.
For me, this weekend took a lot of planning because I, of course, was in charge of the food. And as we were on vacation, I wanted us to feast on only the most delicious, wholesome and fun food. I made an extensive meal plan and grocery list, and we bought all food the night before our trip so that we could head straight to the cabin after work and not leave once there. Although time consuming, I love things like this and I had an absolute blast, both with the planning and the actual cooking. All of the meals turned out wonderfully, and I am so excited to share all of the recipes on RFV.
One of the highlights was the creamy kale I used for my breakfast sandwich on Saturday morning (the boys topped theirs off with sausage and ate the creamy kale on the side). For the cream sauce portion of the creamy kale, I used butter, garlic, whole milk, cornstarch, and Parmesan cheese. Once the quick cream sauce was ready, I just tossed in the steamed kale and boom, simple and flavorful creamed kale that’s made lighter than average with just a little bit of butter and whole milk instead of cream.
This creamy kale recipe was perfect as a topping for my egg sandwich. Along with the kale, cage-free, organic, veggie-fed eggs, freshly grated white cheddar cheese, and Rudi’s Organic seasonal Pumpkin Sandwich Bread made these sandwiches extra special and perfect for an autumn weekend in the woods. I happen to love using a sweet sandwich bread, like this pumpkin one, for breakfast sandwiches so I was super excited to come across this limited-edition pumpkin variety from my favorite packaged bread brand, Rudi’s. However, if you can’t find this gem, cinnamon-raisin bread will hit the same flavor notes and be just as delicious.
While the recipe for the kale was created for the breakfast sandwiches, it’s also very versatile and can be used in a variety of ways. For instance, it’s a quick and easy side dish for any protein (think roasted portabellas, steak, tofu, and grilled fish) or could be tossed with penne pasta, sun dried tomatoes, and pine nuts for a simple weeknight dinner. This just might be my favorite meal from this weekend and I absolutely cannot wait to make this recipe again.
Creamed Kale Egg Sandwiches on Sweet Pumpkin Bread Serves: 4 Start to Finish: 30 minutes Ingredients 4 Eggs* 1 tablespoon Olive Oil 4 ounces White Cheddar Cheese, shredded 8 slices Organic Sweet Sandwich Bread (I used Rudi's Organic Pumpkin) Salt & Pepper
Make the creamy kale (recipe below). After kale is finished, keep over low heat (and an eye on it!).
Heat 1 tablespoon oil in a large skillet over medium high heat. Add 4 eggs to heated oil. I cracked each into a bowl and added to the pan individually. Season eggs with salt and pepper. Cook eggs until the whites are almost cooked through.
Flip eggs, break the yolks if desired. Sprinkle evenly with shredded cheese.
While eggs cook, place bread slices onto a sheet pan. Broil each side for about 2 minutes (watch them closely as they will burn quickly). Remove from oven.
When eggs are cooked to your liking, remove from heat. Place each egg on a slice of bread. Top each egg with 2-3 TBS creamed kale and another slice of bread. Serve immediately. Side note – you will have creamed kale left over.
*Always cage-free, organic, and vegetarian fed eggs
Creamy Parmesan & Garlic Kale
Serves: 4 Start to Finish: 20 minutes
2 bunches Kale
1 clove Garlic, peeled and minced
1/2 tablespoon Butter
1 cup Whole Milk*
1/2 tablespoon Corn Starch
3 tablespoons grated Parmesan Cheese
Pull kale leaves from thick stems. Discard stems. Steam kale leaves in a steaming basket over a pot of boiling water. I did 2 batches, about 5 minutes each. Turn off heat, remove kale, drain water from pot. Add kale back into to hot, empty pot to cook off any extra moisture. Sprinkle with 1/4 teaspoon salt and toss. Use a salad spinner or clean dish towel to remove any excess water. Set aside.
Add butter and garlic to a large skillet over medium heat. When garlic begins to sizzle, cook for an additional minute. Add 1/2 cup milk to skillet. Heat through, stirring often with a whisk. While milk heats, add another 1/2 cup milk and cornstarch to a bowl. Whisk. Reduce heat slightly to medium-low. Add milk and cornstarch mixture to skillet. Heat until thick, whisking often (5-10 minutes). Once thick, add Parmesan cheese and 1/2 tsp salt to skillet. Stir. Add kale leaves to thickened sauce. Toss to coat. Cook for an additional 3-5 minutes.
*Whole milk is a must for this dish. I tried also with low-fat milk and did not get the same creamy consistency.
**It’s very important to remove all excess water from the kale leaves. Otherwise, you will not get the desired texture.