A Delightful Light Meal

I’m thrilled to be working on an upcoming lifestyle podcast called “Doing It With Sophie and Fannie”.  My co-host is Fannie Cohen, the awesome producer of my SiriusXM show “Life Coaching with Sophie”.  After a wonderful afternoon tackling episode 1 (stay tuned!!), we were in need of a nutritious and delicious little meal.

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Hard-boiled eggs with sautéed kale

I decided to make one of my favorite go-to delights: hard-boiled eggs served alongside organic lacinato kale (aka Tuscan, dino, and black kale) sautéed with curried onions and a little garlic.  This dish is also swell with a slice of whole-wheat sourdough topped off with a smear of ghee (clarified butter).

We decided to share some with my man, who happened to be home.

$$$

It cost just $5.50 or so to feed 3:

  • $1.50 for 6 natural, cage-free eggs
  • $3.49 for a generous bunch of organic kale
  • $0.25 for a small onion (or there about)
  • $0.05 perhaps for a garlic clove
  • $0.15 for olive oil (varying depending on quality – I recommend investing in decent olive oil for both health and flavor reasons)
  • Tack on a few extra cents for salt, pepper, garam masala, turmeric, and sea salt

Time

You need about 16 minutes to cook up this vitamin K, A, and C and protein loaded meal.

Here’s how:

Eggs

Place your eggs in a saucepan and cover with water.

Bring to a boil over high heat.

Either reduce height, bring water to a simmer, and cook eggs for about 8 to 10 minutes (depending on the size), or remove from heat, cover with a lid, and let sit in the hot water for about 12 minutes.  Personally, I like both techniques.  I suppose the 2nd is better for the environment.

Regardless of technique, remove the eggs from hot water when it’s time and immerse them in cold water for a couple minutes.

Kale

Prep:

  • Finely chop/mince 1 clove of garlic
  • Half the onion and then thinly slice into half moons
  • Wash your kale.  Chop or tear it horizontally into slightly smaller pieces. Remove thick potion of stems as needed

To cook:

  • In a large skillet, heat a tablespoon or so of olive oil and then add garlic and onion.  Cook until onions are tender, about 2-3 minutes.  Then, add in about ½ teaspoon of turmeric powder and a 3/4 teaspoon of garam masala (a wonderful spice mix commonly made with cumin, pepper, cinnamon, nutmeg, cloves, and cardamom.  (btw- I definitely recommend www.kalustyans.com and www.penzeys.com for spices).  Sauté for about a minute… the spices are “married” once they smell very fragrant.
  • At this point, toss in your kale.  I like to cover it for a moment or so before adding a generous pinch of salt and some fresh ground pepper. Cook for until tender, stirred occasionally.  This should take about 5-6 minutes.

Peel your eggs just before doling out the kale. I sprinkled a little of this awesome brick red sea salt I bought at Eataly last year.

Enjoy!

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1 comment
  1. This sounds so, so good, Sophie… I can almost taste the kale. I’m needing some budget friendly meal ideas, so I’m excited that you’ve started this blog. Your new show sounds great, too. Congratulations on these new beginnings and best wishes for 2013 🙂

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