Kale Saute With Runny Yolks

One of the best wedding gifts we received was a four week membership to a local CSA. I really love the idea of a CSA not only because it is a fantastic way to eat local and support the local community but because the randomness of what you get is a great excuse to get creative in the kitchen. Last weekend’s CSA bag included sweet potatoes, onions, some beautiful garlic, mustard greens, apples, kale and a whole lotta jalapeños. A strange collection of foods to be sure but when combined with my desire not to go to the grocery store on Tuesday after work there was enough inspiration to pull together a pretty damn good dinner.

The passing of Labor Day never fails to ignite my smoldering excitement for the heartier and homier fare of fall and the CSA only threw fuel on that fire. Going into this kitchen improv two things were certain: I had some left over green pigeon beans and black beans in my fridge that I wanted to use and a real hankering for some creamy runny yolk action the rest of the details were dictated by my pantry and the contents of that CSA bag. The resulting saute definitely satisfied my cravings while also bringing out the complexity of the various ingredients.

Kale Saute with Runny Yolks

1-2 Tbs olive oil
1 medium onion, diced
3 cloves garlic, minced
1/2 cup black beans
1/2 cup green pigeon beans
1 large Zucchini, cut in half lengthwise then sliced into .5″ half moons
1/2 tsp cumin
2-4 dashes ground chipotle pepper
dash salt & pepper
1.5 tsp distilled vinegar
3/4 cup chicken/veggie/beef broth (your choice)
1 large bunch kale, thick stems removed and torn into large pieces
Two eggs
2 Tbs water, separated

1. Heat a large sauté pan (one that has a lid – you’ll need that later) then add olive oil, when it glistens add the onion and garlic. Sauté over medium heat until the onions are translucent and slightly caramelized.
2. Add the beans, zucchini, spices and vinegar and continue to sauté until the zucchini begins to brown.
3. Add the broth and kale and cover. Let it cook for 3-5 minutes until kate is tender.
4. Remove from heat and portion out two servings into bowls.
5. Heat a small fry pan (this one should have a cover too) and coat with butter or cooking spray. Break an egg into it, add a tablespoon of water and quickly cover. Let it cook for 1-2 minutes depending on how runny you like your yolks.
6. Lay the egg on top of one of the bowls of beans and kale.
7. Repeat steps 5 & 6

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