Sometimes I manage to cook myself a meal so good that it makes me want to marry myself. My fiance would probably object– if it weren’t for the fact that his mouth were full. This is one of those meals– except that he won’t eat it ’cause he objects to kale. Weirdo. Well, more for me.
This makes one generous main course serving. It’s perfect– cheap, healthy, fast, and delicious– except that you need two pots instead of one. Sniffle. If you can figure out how to fix that, let me know.
- 1 t olive oil
- 2 cloves garlic (crushed)
- 1/4 lb kale, cleaned and sliced into ribbons
- salt, pepper, & red pepper flakes to taste
- 1/2 c water (or chicken stock)
- 1/2 c skim milk (can use full-fat if you’d rather)
- 1/4 c polenta
- 2 T parmesan or romano cheese
- pepper to taste
- 1 large egg
- optional: chives & parmesan for garnish
Heat olive oil in a small pan over medium heat. Add garlic and saute for 30 seconds (or until you can smell the delicious, then add kale, salt, and peppers. Stir occasionally until the greens wilt down.
Meanwhile, heat milk and water in a small pot until they begin to boil.
When kale is cooked to your taste, turn it into your bowl and return the pan to the heat. Crack an egg into the pan and let it cook.
While the egg is cooking, stir the polenta slowly into the water/milk mixture. It should cook very quickly. When it has finished cooking, stir in pepper and parmesan.
At this point, the egg should be done cooking (whites fully firm, yolk warm but still runny enough that its deliciousness will spread out all over your polenta and kale) — so turn the heat off.
Add polenta to the kale bowl, mix if desired, and top with egg. Add chives and more parmesan to garnish if desired.
Eat. Nom
CookBrooklyn 