I am obsessed with baby kale. Tonight baby kale gets fancy with a little truffle oil, a poached egg and some home baked bread. You can skip the truffle oil and truffle cheese and just use a good olive oil and a mild cheese such as fontina.
Ingredients:
8 oz baby kale
1 TBSP olive oil
3 cloves garlic, minced
4 eggs, poached
Truffle salt
Espelette pepper
Truffle oil
1/4 c truffle cheese, shredded
In a 12 inch skillet, hear oil over medium heat, add garlic and cook for 3 – 4 minutes. Add kale, cook for 2 – 3 minutes until softened. Add truffle salt and espelette pepper to taste.
Serve kale topped with truffle cheese, poached eggs and drizzle with a little truffle oil.
Serves 2.
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