Lemon Garlic Kale Salad with Poached Eggs


When people scoff at the idea of eating kale, I often tell them they need to try it prepared in a way that makes it taste good. While that may sound like a "duh" moment, you would be surprised at the number of people who eat kale straight from the bag or stalk and just throw on some dressing and expect it to taste good. Most people dislike kale because of its tough texture and bitter flavor, but this can all be resolved with a class lemon garlic kale salad. 

The first thing to point out is that kale tastes much better when massaged. Although it may seem silly to get handsy with some leafy greens, 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. 

For extra flavor — and added protein — I like to add egg with a runny yolk to this salad. The runny yolk combined with the lemon makes a rich-tasting dressing that slightly resembles a Hollandaise sauce. I also topped this salad with some homemade whole grain bread crumbs for extra texture.

Ingredients (serves 1)

  • 1/2 small sweet potato, diced
  • 1 thin slice of a whole grain bread loaf
  • 2 heaping cups of kale leaves
  • 1 tablespoon extra-virgin olive oil, plus a little extra
  • Dash of sea salt
  • 1 clove garlic
  • 2 free-range eggs
  • Splash of white vinegar
  • Juice of 1 lemon
  • Pepper, to taste

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 minutes or until sweet potatoes are soft. Lower oven temperature to 200 degrees Fahrenheit. 

2. Crumble bread with your hands and add to baking sheet. Drizzle with a little bit of olive oil, and bake for about 10-15 minutes until bread begins to get crisp.

3. 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. 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 breadcrumbs, and add black pepper to taste. Serve immediately. 

Carina WolffComment