Recipes

Sometimes there’s nothing quite like the satisfaction of a simple plate of tender, leafy greens. This is my favorite, foolproof way of making a bunch of kale taste craveable and delicious with minimal effort. A jammy egg, a tin of smoked salmon, and a few sprigs of dill help nudge the cooked greens into breakfast territory, providing for a deeply nourishing and flavorful start to the day.

Serves 2

Ingredients

2 eggs, preferably from pasture raised chickens

2 tablespoons olive oil

1 small yellow onion, thinly sliced

Sea salt to season

½ teaspoon dried oregano

Pinch red pepper flakes

1 bunch lacinato kale, stemmed and cut into bite sized pieces

A small splash white or red wine vinegar

Flaky salt

1 tin Ekone smoked salmon, drained

Dill sprigs, to serve

Instructions

Bring a small pot of water to a boil. If using fridge cold eggs, place them in a fine mesh strainer and hold the strainer over the boiling water’s steam. This helps to temper the chill off the egg, which will ultimately help prevent it from exploding on contact with the hot water. Lower the eggs into the water and set a timer for 7 minutes. While the eggs are boiling, prepare an ice bath. When the eggs are finished cooking, immediately transfer them to the ice bath.

Peel and halve the boiled eggs, then season generously with flaky salt.

In a large frying pan set over medium high heat, add the olive oil, sliced onion, and a pinch of salt. Cook, undisturbed, until the onions have softened and begun to take on a golden color. Season the onions with the dried oregano and red pepper flakes. Add the kale to the pan, and use tongs to fully coat them in the oily caramelized onions. Season with another small pinch of salt. Cook until the kale is just tender, then season with a small splash of vinegar and another pinch of salt if needed.

To serve, plate the kale, top with smoked salmon, a jammy egg, and finish with a few sprigs of dill.