Categories: Chef Series, Recipe Box

Lorene Forkner’s Braised Kale Green Eggs and Ham!

You will enjoy this delicious way to make breakfast demonstrated for us by Lorene Forkner, editor of Pacific Horticulture and prolific garden blogger and author.
1 onion – sliced into strips
2 teaspoons or so of kosher salt
2 tablespoons olive oil
3 – 4 cups greens – curly kale, spinach, or other types of kale or chard you might have available
4 tablespoons of “flavour bump” (this is comprised of 2 tablespoons water, 1 tablespoon Red Wine Vinegar, and 1 tablespoon soy sauce)
poached eggs (one per person)
pan fried bacon, pancetta or prosciutto (3 ounces per person)
heat the olive oil in a skillet
add onion slices and sprinkle them with salt
pan fry onions until they start to caramelize
add greens and toss in pan until coated with oil – they will reduce in size
when greens are shiny all over and softer, add the flavour bump mixture
lower temperature, put lid on pan and allow to braise – check that there is still moisture in the pan and add water if needed
in the meantime, poach eggs and fry bacon, pancetta or prosciutto
serve greens on plate in a nest shape with a poached egg in the middle and the meat either sprinkled on top (if in bits) or to one side of the nest.
enjoy your Green Eggs and Ham!
Tip! When you sprinkle salt on the onions, it will help draw the liquids out of the onions and create the sweet caramelized result desired.
Tip! For the flavour bump mixture you can substitute different types of vinegar for different varieties and/or include lemon juice as well.