Crisp Kale Nests with Soft-Cooked Eggs
- 1 small bunch Tuscan kale (also called cavolo nero), stems and center ribs discarded
- 1 1/2 tablespoons extra-virgin olive oil
- Coarse salt and freshly ground pepper
- Finely grated zest of 1/2 lemon
- Red-pepper flakes
- 4 large eggs
Greens, Eggs, No Ham
Eggs aren't just for breakfast: This dish makes a great meatless dinner. Serve over brown rice for a more substantial meal.
Preheat oven to 275 degrees. Cut kale lengthwise into strips about 3/4 inch wide. Toss with oil, 1/8 teaspoon salt, the lemon zest, and a pinch of red-pepper flakes, and spread onto a parchment-lined rimmed baking sheet. Bake until crisp, 35 to 40 minutes, stirring halfway through. Let kale cool. Divide between 2 bowls, and form each portion into a nest, leaving a hole in center.
Bring a medium pot of water to a rolling boil. Gently lower eggs into water, turn off heat, and cover. Let eggs sit 6 to 6 1/2 minutes, depending on how runny you like your yolks. Transfer eggs to a bowl of ice water, and let sit 30 seconds. Working carefully and quickly, peel eggs, and place in center of nests. Sprinkle with pepper and 1/8 teaspoon salt. Serve immediately.