- 2 large bunches kale
- Garlic oil (remember from the pizza?)
- salt and pepper
- 2 eggs per person
- white vinegar
Fold each kale leaf in the middle length-wise, and tear down to separate the leaves from the stems. Discard stems and tear the leaves into pieces. Rinse well; meanwhile, bring a pot of salted water to a boil.
Boil the kale for 7 – 9 minutes, then drain well. When it’s cooled a little, squeeze the extra water out and toss in a bowl with a good spoonful or two of the garlic oil, salt and freshly ground black pepper.
Set aside (you can reheat it in the microwave for a minute or two before serving).
To poach the eggs, fill a large pot with 2 – 3 inches of water and bring it to a boil, then lower it to a simmer. Add 2 TBS white vinegar and a couple pinches of salt. Break one egg at a time into a small bowl, then carefully lower the bowl until it’s right above the water and slide it in. Repeat with remaining eggs. Cook for about 3 – 4 minutes, then remove with a slotted spoon and place two eggs per person on top of the kale.