Sauteed Kale and Mushroom Bowl
(This is from an article on kale, by Elizabeth Ries, in the Sept.-Oct. 2012 issue of Edible Twin Cities.)
Serves 2. Ries says: “I’m convinced that putting a fried egg on top is almost always a positive thing. Eat this for breakfast, lunch, or dinner.”
1 teaspoon oil
1 tablespoon butter, divided
1 medium sized clove garlic, peeled and minced
4 ounces shittake mushrooms, roughly chopped
1 bunch kale leaves, ribs removed and roughly torn
1 tablespoon fresh thyme leaves
salt and pepper
1 cup cooked quinoa, brown rice or other grain
1 tsp freshly grated parmesan cheese
Heat oil and ½ tbsp butter in a medium sized sauté pan over medium heat. Add garlic, mushrooms, kale and thyme. Season with salt and pepper and cook until tender, about 10 minutes. In a separate skillet, heat the rest of the butter over medium heat. Crack eggs in and season with salt and pepper. Cook until white is set then flip, cooking for another 30 seconds.
Meanwhile, divide grains among two bowls. Add kale mixture and top each with a fried egg. Sprinkle cheese over the dish and serve. A little hot sauce on this one wouldn’t hurt either.