By now you know that we love kale. While kale makes an excellent dinner vegetable, did you know you can also eat it for breakfast or brunch?
This is a slightly more decadent, yet protein packed version of our braised kale recipe. We “brunch it up” with the addition of bacon and eggs, and a reduction of the broth.
After cracking the eggs onto the kale portions, cook at least until the whites are solid. After that, it’s up to your tastes on how done you like them. For less runny yolk, just leave in for a few more minutes.
The below recipe is for two; simply double it for a family of four.
Breakfast Bacon, Eggs & Kale Recipe
| Ingredients 2 slices of bacon 10 cups of fresh chopped kale 1/4 tsp garlic salt 1/2 cup chicken, beef or vegetable broth 2 eggs Smoked paprika Optional: grated parmesan or crumbled feta cheese Directions 1. Cook the bacon in a large, deep sauté pan until crisp; set aside to drain and cool. 2. Toss the kale in the pan with the bacon grease over medium heat until lightly coated, about 2-3 minutes. 3. Add the garlic salt and broth; stir to mix/coat, and cover. Simmer over medium heat for about 5 minutes. 4. Carefully separate the kale into separate, equal servings portions in the pan, and make a “nest” in the middle of each. 5. Crack an egg into each nest, and cover, simmering for about 5 additional minutes, or until the eggs have set to desired consistency. 6. Carefully remove the portions into serving bowls; top with a sprinkle of smoked paprika and if desired, parmesan or feta cheese. |
How to Braise Kale
Kale is a bountiful, nutritious and cheap leafy green, which, with the right preparation, is also delicious.
Kale is versatile, and can be consumed as a salad, in smoothies, soups and braised into tender, savory goodness.
We eat this year-round, but braised kale is especially hearty on a cool evening in the fall or winter. It pairs well with chicken and pork chops, and a glass of dry white wine. Personally, we’ve found it pairs especially well with this Moroccan Chicken dish, finding ourselves taking bites of the chicken, quinoa and kale at the same time for an indescribable explosion of flavor.
Braised Kale: Cooking Notes
The key to a good mess of braised kale for a family of four is starting with the a large, wide and deep sauté pan that has a lid. This is because kale, like most greens, wilts and shrinks as it cooks, so you want to make sure you have room to start with a full pan.
The recipe calls for 12 cups of chopped kale, but this is an estimation. We generally start by packing and filling the sauté pan to the brim. We usually end up using about 2/3 to 3/4 of a package of pre-chopped kale.
If you like your greens with a bit of vinegar flavor, feel free to toss a couple of quick splashes of red wine vinegar in at the end.
Braised Kale Recipe
| Ingredients 2 tablespoons olive oil At least 12 cups fresh chopped kale 1/4 tsp garlic powder 1/4 tsp smoked paprika 1 cup chicken or beef broth OR 1 bouillon cube in 1 cup water Splash of red wine vinegar (optional) Directions 1. Place olive oil in pan and heat over medium high heat 2. Once oil is heated, add kale and stir for about 2-3 minutes until lightly coated with olive oil 3. Add garlic powder, smoked paprika and broth, stirring to combine and coat the kale, about 2-3 minutes 4. Reduce heat to medium low and cover. Braise for 10-12 minutes or until broth is mostly evaporated and absorbed, stirring occasionally. 5. If desired, splash a few drops of red wine vinegar over the cooked kale and stir. Serve immediately. |
While this is a great side vegetable for dinner, it can also make a nice hearty breakfast or brunch dish.
Speaking of breakfast, if you like kale, you’ll love this breakfast kale dish!