I had a lot of fun playing with the peacock kale in this week’s Chow 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.
- 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 cracked 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!