National Kale Day October 1, 2014
RECIPE: Crispy Nest of Kale with Fried Egg
Serving: 1
1
bunch curly or dino kale
1 egg
olive
oil
salt
and pepper
Remove leaves from the stem
with scissors, a knife or have kids do it with their little hands. Roll up each
leaf and ‘chiffionade’ the kale (slicing cross-wise) to produce long strips.
Coat the bottom of a cast iron
with oil and heat until smoking. Cook in batches by dropping a handful of kale
strips into the pan. Add salt and pepper. Keep kale moving over the heat until
crisp and fluffy--about 5 minutes.
Remove with tongs and drain on
paper bag. Place small bird’s nest of kale strips on each plate and gently top
with a fried egg.
