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