By Seth Fera-Schanes
I think cauliflower might have replaced kale as the new ‘it’ vegetable (Nashville for example has all the cauliflower dishes you could ever hope for.) But don’t worry, kale had it’s time in the sun and in case you aren’t ready to make the switch I put together a kale salad for you below.
The kale in this dish is lightly cooked so it retains a little bite and is complimented with the slightly sweet shallots. You can pick up some duck eggs at the Union Square farmers market. They have a rich yolk which is the perfect compliment to the salad and brings the whole dish together.
Serving size: 1
Prep time: 10 minutes
Cook time: 5-7 minutes
1 duck egg
2 cups chopped kale
1-2 tbsp shallot – finely chopped
Salt and pepper
In a saute pan over medium heat add a little olive oil. Add chopped shallots and cook for 1-2 minutes to soften but do not brown. Add chopped kale and cook for 3-5 minutes, stirring occasionally. Add a little salt and pepper to taste. You want kale to soften and wilt but still maintain a little bite. Turn off heat and set aside.
In a small to medium size pot add a couple inches of water and turn heat to medium high. You want water to form a lot of bubbles but keep it from boiling. In a separate bowl, crack one duck egg but do not break yolk. Gently stir water and then slide egg into the water. Cook for about 3-4 minutes until the white becomes opaque around the yolk.
With a slotted spoon remove and set on a paper towel.
In a bowl, add kale and shallot mixture. Carefully top with poached duck egg and then add a little pepper over the top of the egg. Serve.