Tuesday, March 24, 2015

Roasted Kale and Soft Boiled Eggs


Roasted Kale and Soft Boiled Eggs - Smell of Rosemary.

Kale has a bad reputation with some, and that is too bad, because it is very healthy, and can be very tasty if properly prepared.  This spicy variant of kale is delicious prepared with olive oil, lemon peel, and red pepper flakes and is complemented well by two soft boiled eggs.  Simple, healthy and very tasty!
 
Roasted Kale and Soft Boiled Eggs - Smell of Rosemary.

Ingredients
1 small bunch of kale
2 tablespoons of olive oil
Lemon zest from ½ of a lemon
1/8 teaspoon red pepper flakes
Salt and freshly ground black pepper
4 large eggs

Roasted Kale and Soft Boiled Eggs - Smell of Rosemary.

Preheat oven to 275 degrees F.

Remove stems and center ribs from kale, cut it into 1 inch strips.

Roasted Kale and Soft Boiled Eggs - Smell of Rosemary.

Toss kale with olive oil, salt, lemon zest, and red pepper flakes. Spread kale on parchment paper (or aluminum foil) lined rimmed cookie sheet. Bake until crisp for about 40 minutes. Stir kale half-way through cooking.
 
Roasted Kale and Soft Boiled Eggs - Smell of Rosemary.

Remove kale from oven and let it cool.
Roasted Kale and Soft Boiled Eggs - Smell of Rosemary.

Bring a medium pot of water to full boil. Gently place eggs into boiling water, turn off heat and cover. Let eggs sit for about 6 to 6 ½ minutes. Remove eggs and place them in cold water, to cool slightly, for about 30 seconds.

Serve eggs nestled in the kale.  Serves 2.
This recipe is inspired by a recipe found in Martha Stewart Living magazine from April 2012.