Recently I saw a recipe of the Food Network using kale with squash so decided to try it. Turns out it wasn't what I expected and we ended up with a HUGE bag of kale. So off to the internet to search out other recipes.
We're always looking for something different for breakfast on our days off, so thought we'd try this one.
Sauteed Kale with Toast & Eggs (for 2)
Remove stems from approximately 1 cup of kale. Heat 1 tbsp of olive oil, add 1 clove of chopped garlic, 1 tbsp of bacon bits and kale. Cook about 2 minutes. We preferred it slightly crunchy rather than wilted.
Take 2 slices of a nice, crusty bread. Spread with butter or a little olive oil and toast (or not).
Spoon kale mixture onto bread and top with fried or poached egg.
Tom put the eggs into a ramekin and cooked in a pot of water.
Top with shaved parmesan.
As an Appetizer -
Use the same basic recipe - leave off the egg and you have bruschetta! Top with a dollop of goat cheese and you're ready to serve.