Tuscan Kale, Red Peppers & Poached Eggs
You know how I love those simple, down-to-earth style dinners, how I like my food to be simple and healthy and delicious? Sure you do. And if you are reading this now, then it is probably because you do too...
...which means you are going to love this dish as much as I did! It's flavors balance and compliment each other wonderfully, it is easy to make and a one pan affair... and perfect for a quick-fix after a hard days work. And it is every bit as un-fussy as I am myself- haha!
Slightly bitter greens, slightly sweet peppers and lovely, mild and unctuous egg yolk, with a hint of nutmeg and a sprinkle of salted Ricotta... Your guests may be forgiven for thinking it has been made in heaven and not in your kitchen!
I had a lovely bunch of Tuscan kale, of which I used 6-7 of the larger leaves to make my good-sized, single serving. The kale was accompanied by 2 eggs, 1 shallot and 2 sweet red peppers- bell pepper would be fine too. And a little sprinkle of grated salted Ricotta at the end made it perfect and complete!
Tuscan kale, or "cavolo nero" as it is known in Italy, is the narrow-leafed cousin of the kale we all know and love. It is no better or worse... maybe a little prettier- but I'm being honest with you- regular kale will work just wonderfully too if you can't get this where you live... the important thing here is the combination of flavors and they will be equally wonderful wherever you may be!
Preparing the Tuscan kale is easy- pinch the end of the stalk between the thumb and forefinger of one hand and the leaf with the thumb and forefinger of the other, then pull the leaf back in the opposite direction- and hey presto! Stalk in one hand- leaf in the other... it's magic!
Cut the peppers and the shallot into thin strips and you are ready to go- I told you this was a simple, no-fuss affair!
Fry the peppers and shallot in a little olive oil with plenty of salt and pepper until they begin to brown and slightly caramelize.
Next, add enough water to cover the base of the pan and let the peppers cook in it until it has boiled away- then add the same amount again and get ready to add the kale.
Simply place the kale on top and cover with the lid. Let it bubble away with the lid on for 4-5 minutes.
After 4-5 minutes, the kale will have wilted down and will be lovely and deep green and most of the water will have been absorbed or evaporated away. Add salt and nutmeg to the kale and then add again, enough water to cover the base of the frying pan.
Make two "wells" in the pan- spaces that you can crack the eggs into- and then... well, yes Crack the eggs in there- haha! Pop the lid back on and let them cook/steam/poach under cover for 3 minutes until they set. I love the Italian term for poached eggs- "uova in camicia"... it translates as "eggs in shirts"- don't ask me why!!!
Sprinkle with salt, pepper, a hint of nutmeg, add a light drizzle of olive oil and then continue to cook without the lid on until the water has evaporated away again... and you're done!
Serve with a sprinkle of grated, salted Ricotta... some crusty bread... and a large smile!
Just as easy and delicious as can be... and yes- yet again... absolutely my kinda food! Buon appetito!