Garlicky Kale Salad with Poached Eggs

I want you to get handsy with your kale.

Handsy? Ooo la la. Most people dislike kale because of its tough texture and bitter flavor, but this issue can be resolved with a good rub down. All you need is a yummy dressing. kale tastes much better when massaged.

Massaging kale helps to break down its fibers, making it softer and less bitter. Add a little bit of garlic, lemon, and olive oil, and you've got a tasty salad that is nutritious to boot.

I am always looking for an excuse incorporate poached eggs into a meal and this is a great place to add this protein. When you poach an egg, you use a lot less fat in the process and I find that “fat'“ is my hardest macronutrient to eat the proper amount of… meaning I probably eat too much.

This is because I love extra virgin olive oil.

Which isn’t bad for us at all, it’s just that as a vegetarian, I find it to be the sneakiest macro to creep up on me by lunchtime, so poaching helps me save my fat for other meals.

Or other aspects of this meal, like the dressing. YUM.

Garlicky Kale Salad with Poached Eggs

Serves: 1

Ingredients:

• 1 cup sweet potato, diced

• 2 heaping cups of kale leaves

• 1 tablespoon extra-virgin olive oil, plus a little extra

• Pinch of sea salt

• 1 clove garlic, minced into a paste (I use my garlic press for this).

• 2 free-range eggs

• Splash of white vinegar

• Juice of 1 lemon

• Pepper, to taste

Instructions:

1. Preheat oven to 425 degrees Fahrenheit. Spread diced sweet potatoes on a baking sheet, and drizzle with a little bit of olive oil. Bake for 10-15 minutes or until sweet potatoes are soft.

2. In a large bowl, add kale leaves, 1 tablespoon of olive oil, and a dash of sea salt. Massage kale, rubbing it between your fingers to soften. Finely chop garlic until it's almost a paste. Personally, I use my garlic press and mince it. Toss with the kale, and add sweet potatoes to bowl. 

4. Fill up a wide pan with about 1 1/2 inches of water. Bring to a boil. Crack an egg into a ramekin, and lower the heat of the water to just below a boil. Add a splash of white vinegar to the pan, and swirl around with a slotted spoon. Slowly transfer the egg from the ramekin into the pan, and cook for about 4 to 5 minutes. Remove egg with a slotted spoon, letting the excess water drip out. 

5. Add poached eggs to kale bowl. Top with lemon juice and add black pepper to taste. Serve immediately.