Foodie Friday: Sunny Side Up Kale Salad

By Shannon Franz

This recipe is unusually awesome because you can skip the salad dressing since the runny egg yolks can sub in for it. Although, if you accidentally overcook the yolks or just want to add in more flavors, I’m sure a beautiful homemade balsamic vinaigrette (equal parts of olive oil and balsamic vinegar) would taste great (Although I personally have not tried that route). 

Sunny Side Up Kale Salad

makes 2 servings
Several large leaves of kale (I used lacinato variety), destemmed and massaged well*
A couple large handfuls of finely chopped purple cabbage
Bell peppers, chopped (whatever colors you like – I used red and orange)
1/2 cup cooked Forbidden rice, (cooked according to directions on the bag [I cooked mine with a bit of butter])
4 eggs, preferably “happy” (i.e free range and organic or even from your local farmer/your own backyard)
1 hot pepper, minced, if desired (I used 1/4 of a “cherry bomb”)
Red onion
2 cloves garlic (more or less if desired)
1 cup of frozen peas
salt and pepper to taste
1 slice cooked bacon
While your rice is cooking, prepare the rest of the ingredients by chopping your veggies. Divide the kale, cabbage, and bell peppers among 2 plates. In a medium skillet, melt your favorite heat tolerant fat (olive oil, butter, ghee, etc) over medium-low heat. Add in your hot pepper to cook for a few minutes, then add in your frozen peas, cook for a few more minutes. Add in your onion for another minute or two and lastly, add in your garlic and cook that mixture until the peas are warmed through. Remove this mixture from the skillet and top the kale mixture with it. 
Cook your eggs sunny side up in the same skillet. Add your eggs to the skillet (making over easy eggs will be trial and error if you’ve never done it, especially since all stoves are different). I let the eggs simmer on medium-low heat for about 60 to 90 seconds, letting the edges of the whites harden. Turn off the burner and place a lid on the skillet, letting them sit for right around 3 minutes. Check to be sure the whites are solid before serving and top with additional salt and pepper, if desired. If you have any questions (or want a different method – there are quite a few out there) on how to make over easy eggs, Dr. Google has a lot of information. 
Top each salad with 1/4 cup rice and two eggs, slicing into the eggs on the top of the salad and mixing the runny yolks throughout the salad. This salad tastes really good with small bits of cooked bacon sprinkled on the top – of course, you can leave the bacon off if you want to keep it vegetarian. 
*This is really important; if you don’t break down the fibers by massaging it, it will be pretty much inedible

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