I go to the Union Square Farmers Market every Saturday, come home, unpack my produce, contemplate going out for brunch and just can’t do it. I need to whip something fresh up immediately with the colourful produce that are screaming to be burst with even more flavor than they naturally come with! This weekend I recently got a new medium sized fry-pan, perfect for a Bunch for Two as a main, or side for Four (just add more eggs)!
My mom was in town from Asia, and though Asian food will always hold a special place in my heart I wanted to show her how little you can do so quickly with some simple fresh ingredients that I get over here Stateside!
Continuous thanks to the Union Square Green Market for bringing fresh foods to the heart of New York City!
- 2 Tbs. Olive Oil
- ½ Red Onion, Chopped
- 2 garlic cloves, minced
- ¾ bunch kale, tough stems removed, leaves roughly chopped (More if you have more people)
- 1 Cup Broth (Vegetable/Chicken) or ½ Cup Milk
- ½ tsp. salt, plus more, to taste
- ¼ tsp. freshly ground black pepper, plus more, to taste
- Juice of 1 lemon (And Zest if you have time!)
- Ear of One Corn, Kernals removed.
- ½ Cup Cherry Tomatoes
- 2-4 eggs (Depending on how many people)
- Red pepper flakes, to taste
- In a medium or large fry pan over medium-high heat, heat the olive oil. Add the red onions and cook, stirring, until softened, about 5-6 minutes.
- Add the Garlic and stir for one minute, until fragrant.
- Add half of the kale and sauté, stirring frequently until it begins to wilt, about 2 minutes. Stir in the remaining kale and repeat.
- Add the broth or milk, the ½ tsp. salt and the ¼ tsp. black pepper and stir until liquid evaporates
- Add in the
- Stir in the lemon zest and juice. Simmer, stirring occasionally, until the kale softens, about 6 minutes.
- While this is happening, put the cherry tomatoes in a small pot over medium heat with a few sprinkles of water and allow to burst - 5-7 minutes (shaking the pot throughout so they don't get too blistered)
- Using the back of a spoon, create a pocket for each egg in the kale. Crack 1 egg into each pocket. Reduce the heat to medium-low and season the eggs with salt and black pepper. Cover the pan and let the eggs cook until almost opaque, 4 to 5 minutes.
- Turn off the heat and let the eggs rest, covered, until done to your taste.
- Sprinkle with red pepper flakes, top with burst cherry tomatoes and serve immediately - with bread or left over grains as you wish, or on its own!