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Spicy Garlic Kale With Poached Eggs

Weeknight Winner: Spicy Garlic Kale With Poached Eggs

Simple, spicy, and satisfying, this weeknight-friendly kale and egg dish is just the sort of fodder I eat on an average night in. Sure, it's fun to fuss around prepping a more involved meal whose effort is worth the while, but when it comes to everyday dinners, I, like many, prioritize speed, relative wholesomeness, and a large payoff for relatively little effort. This recipe ticks all three boxes.

Even better, this versatile vegetarian option can serve dual duty. Here, gussied up with a couple poached eggs and a slab of hearty toast, it's a well-rounded meal in its own right. Omit the eggs and toast and it's a stellar side, perfect for pairing with roast chicken, steak, and the like.

Get the fast and easy recipe.

Spicy Garlic Kale With Poached Eggs

Spicy Garlic Kale With Poached Eggs

Spicy Garlic Kale With Poached Eggs

Ingredients

1 tablespoon white vinegar
2 large eggs
1 thick slice of bread
Extra-virgin olive oil or room-temperature butter
1 large or 2 small cloves of garlic, thinly sliced
1/4 teaspoon red pepper flakes
1 bunch kale, center ribs removed, sliced into 1/2-inch-wide ribbons
Kosher salt
1/2-3/4 teaspoon sherry vinegar

Directions

  1. Bring a large pot of water to boil; reduce the heat to a simmer. Add the white vinegar to the water, and poach the eggs; gently set the cooked eggs aside on a paper-towel-lined plate. Reserve the poaching water; keep it at a simmer.
  2. Brush the bread with olive oil, and toast in a toaster oven, or toast and then spread with butter.
  3. Add about 1 teaspoon olive oil to a Dutch oven or large straight-sided nonreactive skillet. Add the garlic and red pepper flakes, and cook over medium heat until the garlic is just barely golden-brown, 1-2 minutes. Add the kale, and cook until wilted, 2-3 minutes.
  4. Transfer the kale to a plate, and top with the poached eggs (reheat briefly in the water they were poached in, if necessary). Serve with toast.
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