You know, when you have a family, dinner becomes less about you and what you like and more about them and what they like. Maybe not even so much what they like, but what they will eat.
Yes, I make some sacrifices at dinner time. Most of the time, I choose the foods my family likes and prepare those foods the way they prefer to eat them. The more family members you have, the more dinner becomes a dance, finding the foods that will make everybody happy.
Lunch time, though, is a whole different story. Lunch time is where I get to shine! Lunch time is where I get to eat whatever in the world I want prepared however in the world I want and think only about if one person will like it: me.
What you see today is one of my very favorite lunchtime meals. It could also be a beautiful breakfast, but I usually eat it at lunch time. It’s a very simple presentation of kale and there’s really nothing over-the-top different about this standard recipe.
I share it because despite its simplicity of ingredients the flavors are outstanding and this is a meal that keeps me satisfied for a long time. I also want to encourage those of you who haven’t tried sautéed kale to give it a whirl. I think you’ll be surprised at how much you like it. Paired with runny eggs, it’s perfection.
I probably don’t have to tell you how healthy kale is, but I will anyway. It’s packed full of vitamins and nutrients that will keep your body working the way it should. Want a list? Here’s what you’ll find in kale: vitamin K, vitamin A, vitamin C, manganese, copper, vitamin B6, fiber, calcium, potassium, vitamin B2, vitamin E, iron, magnesium, vitamin B1, omega 3 fats, phosphorus, protein, folate, and vitamin B3. These are just the nutrients in which kale is a good, very good, or excellent source. (source)
If you’re not already eating a lot of kale (or other leafy greens), here’s your chance to get six servings in one sitting. Do it.
Lemony Kale Saute with Eggs
1 tablespoon olive oil
1/2 of a yellow onion, chopped
6 cups kale pieces (kale that has been deveined and cut or torn into bite-sized pieces)
1/4 teaspoon salt
2 tablespoons water
1-2 tablespoons lemon juice
1 tablespoon lemon zest
2 large eggs
oil or butter for frying eggs
In a large skillet, gently heat your olive oil over medium heat. Add the onion and allow it to cook until softened, about 5 minutes or so. Add the kale and sprinkle it with salt. Use a spatula to move it around the pan, mixing the kale and onions together. Add the 3 tablespoons of water and cover the skillet with a lid. Allow the kale to steam until it is tender and bright green but not totally wilted, just a few minutes.
Meanwhile, add a little oil or butter to a separate skillet (I like cast iron for eggs, but any pan will be fine). Heat the oil or butter (you need just enough to cover the pan) until it is hot, then add your eggs to the hot pan. Lower the heat to low and cook a few minutes, until the egg whites and yolks reach your desired consistency. Season with salt and pepper, if desired. I often add smoked paprika to the eggs, which is also excellent.
Once the kale is cooked, stir in the lemon juice and top with lemon zest. Put the kale on a plate and top with the fried eggs. Enjoy!
So this is my go-to lunch lately. I’d love to hear about what you’re eating at the mid-day meal! Share in the comments.