I had a lot of fun playing with the peacock kale in this week’s CSA Box. My visiting sister was a willing taste tester for me and we both enjoyed this combination for a quick lunch one afternoon.
I love the flavor that bacon adds to sauteed greens, so I added just a strip of it to the kale and then sauteed the kale in the drippings left in the pan. It added a slight smokiness to the dish without a great deal of actual bacon flavor.
If you are not a fan of kale, this is also an awesome breakfast with spinach. Simply cook the onion and then toss in the spinach just long enough to wilt it at the very end.
Eggs with Peacock Kale
- 1 strip of bacon chopped small
- 1/2 sweet yellow onion chopped
- 1/4 head of peacock kale about 3 cups roughly chopped
- 2 eggs
- kosher salt to taste
- freshly ground black pepper to taste
- In a hot skillet over medium heat, cook the bacon until it is done, but not quite crispy. Remove to a paper towel. Toss the onion and the kale into the bacon drippings. Toss it with tongs to coat and then saute, stirring occasionally, for about 10 minutes until the kale is fairly wilted and not very crunchy at all. If the kale is too crisp when you serve it, it will retain quite a bit of the bitterness that kale is known for having. So, taste the kale as you think it is almost finished and determine when to remove it from the heat by the taste.
- I put a lid over the skillet after a few minutes to help it wilt more quickly. Add the bacon pieces back in, right before it is finished cooking.When it is tender, remove to two plates and cover to keep warm.
- Add a bit more oil to the skillet (if needed) and then crack two eggs into it. Reduce heat to medium low. As the eggs begin to turn white, add a tablespoon or so of water to the skillet and cover with the lid to gently steam them. Remove from the heat as soon as they are as done as you like.
- Top the kale on the plates with the hot eggs and serve immediately. Enjoy!
9 Comments Leave a comment or review
Anna @ hiddenponies says
I have a major aversion to kale but this actually looks totally delicious! Just pleeeease don't tell me if you make kale chips, ever 🙂
Cher Rockwell says
What a great breakfast idea! Thanks for the idea about subbing spinach – not everyone in my house is a fan of kale!
[email protected] says
I think I want to try growing this. I love weird food that grows in AZ heat. The plate looks good too 🙂
Tricia @ saving room for dessert says
I made something similar this weekend and just loved it! I am sure you will see it posted later this week 🙂 Hope you enjoyed every moment with your sister and those beautiful children. Such fun to get the cousins together.
So gorgeous…and with the egg is perfection.
Words Of Deliciousness says
This is a lovely breakfast. I love the color of the kale.
I'm unfamiliar with Peacock Kale, but love the idea of this breakfast. Two helpings please!
the starving student says
I've never heard of peacock kale but if it tastes as gorgeous as it looks, I'm all for it. Wait? Can food taste gorgeous? Oops maybe not the best adjective to use…
Any green tastes better with bacon grease. Wait….anything tastes better with bacon grease. Except maybe ice cream, ha ha.