“Eggs (or not) in a Nest” – Kale Saute with Brown Rice

img_4942The book I’m currently reading for my food book club, Animal Vegetable, Miracle: A Year of Food Life by Barbara Kingsolver,  comes with some amazing seasonal recipes, so I thought, “why not try some!” This recipe, which she calls “Eggs in a Nest”, actually called for collards, but since I had kale in the fridge, I decided to use that instead–and it came out delicious. As you can tell from the photos, I also left out the eggs. I’m not vegan, but I’m not really an egg person….unless it’s eggs en cocotte (a future blog post, for sure!). Quick, easy, (healthy!), and filling, I hope the rest of the recipes in the book are as good as this one!

  • 2 cups of brown rice
  • olive oil
  • 1 medium onion
  • 1 big clove of garlic
  • 2 carrots, thinly chopped
  • 1/2 cup dried tomatoes (I substituted them with sundried tomatoes in oil, adding in as much as looked necessary)
  • 1 large bunch of kale or collards, washed and ripped into pieces
  • salt, to taste
  • 8 eggs (optional)

Boil 4 cups of water. Add brown rice. By the time the rice is down (since brown rice takes a bit longer), the rest of the meal should be pretty much done.

Chop the onion and garlic. Sauté the onions in olive oil until translucent. Next add the carrots and saute for a few minutes, before adding in the garlic (I do this because garlic cooks really fast and carrots, not so much). Next add the kale with a little salt to taste. Cook for a few minutes, until it is wilted, but not too much. You don’t want to cook out all the nutrients. :)

At this point, if you want to include the eggs, make a well with the back of a spoon to make depressions in the cooked leaves, circling the pan like numbers on a clock. Break an egg into each depression, being careful to keep yolks whole. Cover pan and allow eggs to poach for 3 to 5 minutes. Remove from heat and serve over rice.


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