Le Kale, Eggs and Apple

In my fantasy life, Matt and I spend Sunday mornings sharing a romantic, leisurely breakfast.  We sip steaming coffee and engage in thoughtful and witty repartee.  We casually read the New York Times, putting down the paper ever so often to make insightful comments about world affairs or casually mention that our dear friend Mrs. So-and-So is featured in the society pages again this week.   Our meal blooms with health and flavor.

In reality, most Sundays, Matt cooks himself four eggs and six slices of bacon while I am still pulling on sweatpants.  He likes to pack in the protein early so he is ready to go for his noontime jui jitsu class.  I, on the other hand, need a bit of time to wake up before bacon and eggs – or any food at all – sounds appealing so I usually have my morning meal a few hours later.

However, I don’t let the fact that I am dining (or breakfasting, really) solo mess up my fantasy Sunday morning too much.  I still linger with coffee, read the New York Times (online) and make witty comments — albeit to our dog, Tour.  Or sometimes I just cleverly banter really loudly so Matt can hear me in the next room where he is watching videos on You Tube.

And I still make a breakfast that nourishes and delights me.   This recipe is one of my favorites.

I will say that this serves 2.  Of course, it is possible to eat the whole thing yourself, if you just finished a CrossFit workout and are breakfasting alone.

 Le Kale, Eggs and Apple

Lacinato kale, 1 small bunch (about 4-6 cups chopped)

Garlic, 1 clove, chopped

Coconut oil, 3 tablespoons

Juice from ½ lemon

Eggs, 2

Granny smith apple, 1

Salt and pepper, to taste

  1. Chop kale finely.  For this recipe, I usually cut about an inch off the bottom.  Then, I hold the bunch together and chop into ¼ slices, continuing all the way to the top.  Of course, feel free to use any other method that you prefer.
  2. Melt 2 tablespoons of oil in pan over medium heat.  Add garlic and cook for 2 minutes, stirring regularly.
  3. Add kale and cook for another 4 minutes, stirring regularly.
  4. Squeeze lemon juice onto kale and stir together.  Then, push all the kale to one side of the pan so it is out of the way, but still staying hot.
  5. Melt the remaining tablespoon of oil.  Crack eggs into pan, frying for 1-2 minutes per side, if you like them runny – which I totally suggest — or longer if you want them cooked though, like my sister Lauren does.
  6. Chop up apple.
  7. Put egg on top of kale on plate.  Add apple and sprinkle with salt and pepper. Mix together as you eat it.  Garnish with witty repartee.