While this column is all about whole-plant cooking — enjoying every edible part of the plant from the roots to the leaves — I admit I started experimenting with this recipe for the sake of convenience.
Sometimes breaking down whole produce takes just a little more energy than I feel I have on a given weeknight. Whether you buy kale as a whole bunch or pre-chopped in a bag (this nearly always comes with stems still attached, which you still have to separate from the greens), you can save a step by, well, leaving on the stems. The cook time is a little longer, but prep is quicker — and you get to eat more of your hard-earned greens, too.
In this recipe, the kale is slow-cooked until darkly green, nearly black, then topped with homemade croutons, white beans and poached eggs. The color contrast of the dish is striking.
Ingredients
- One small bunch lacinato kale (about 4 ounces), washed and dried
- 2 tablespoons olive oil
- 1 piece leftover bread, any kind (I usually use sourdough)
- 1 clove garlic, sliced lengthwise
- 2 eggs
- 1 cup cooked small white beans (canned or homemade; if using canned beans, rinse and dry the beans first)
- Salt and pepper to taste
- Lemon wedges, for serving (optional)
Instructions
1. Roughly chop the whole kale leaves into 1-inch ribbons. For the lower part of the leaves, where the greens taper off, chop into half-inch pieces. (This helps the larger part of the stem cook more evenly with the rest of the greens.)
2. Heat 1 tablespoon olive oil in a medium pan over low heat. Add the kale and toss to coat. Salt lightly and toss again. Put the lid on the pan and cook, undisturbed, over low heat for 10 minutes. The water in the greens will cook out and help keep the kale from sticking to the pan.
3. Remove the lid and toss the kale again. Carefully add about half a cup of water to the pan, put the lid back on and simmer for another 10 minutes.
4. Stir again, then continue cooking for 15 to 20 minutes with the lid on, stirring every so often and adding water to the pan if the greens start to stick or turn brown. The kale will cook for a total of 35 to 40 minutes.
5. While the kale is cooking, poach your eggs and prepare the croutons. Refer to the Root to Leaf column from April 2023 for a step-by-step guide for poaching eggs, or use your favorite instructions from another source. After poaching, move the eggs into a bowl of lukewarm water. This stops the eggs from cooking further and holds them at a moderate temperature.
6. Prepare the croutons. Use the cut side of the garlic clove to rub the bread thoroughly on all sides, then cut the bread into half-inch cubes.
7. Finish the kale. Remove the lid and turn up the heat to medium. Cook for about five minutes, tossing frequently, until the greens turn darker and some of the edges take on a crispy texture. Keep a close eye on these final minutes; we want the kale dark and lightly crisped, not blackened or burned.
8. Turn off the heat, and divide the kale into two serving bowls. Use a paper towel or clean kitchen towel to carefully wipe out the pan to get rid of the remaining oil and any small kale bits that may have stuck to the pan. No need to wash.
9. Return pan to the stove and heat over medium. Add 1 tablespoon olive oil and heat until just barely simmering.
10. Add the cubed bread to the oil and toss continuously for one to two minutes until the cubes have turned golden brown and crispy. Remove from the heat and divide over the kale.
11. Add the beans to the pan and let cook for one to two minutes until warmed through and very lightly blistered in some spots. Divide between the kale bowls.
12. Drain the poached eggs, top each bowl with an egg, and salt and pepper to taste. Serve with a lemon wedge for squeezing over.
Notes
After using the garlic clove for this recipe, reserve the clove for another use. You can always add it to a freezer bag of veggie scraps to make homemade stock (see Root to Leaf column from October 2022).
This is a beautiful expression of winter produce. To add a hint of springtime flavor, sprinkle the bowls with a dusting of lightly chopped fresh dill. And of course, a dash or two of red pepper flakes or hot sauce adds a nice kick of heat and acidity.
Finally, is this technically a panzanella? Maybe! Either way, it is delicious.
Hannah Green's Root-to-Leaf column appears monthly.
