It's a chilly, chilly day in Asheville, and I'm at the Gallery longing for some good comfort food. This is one of my favorite stand by meals in winter, at any time of day. Recently, I picked up a lovely bottle of aged balsamic vinegar from The Tree & Vine, and a drizzle atop the greens just before I plated the eggs truly transformed the dish. It's warming me up from the inside out as I tell you about it!
(this makes two modest or one generous serving)
1 shallot, finely chopped
1 bulb of garlic, smashed and chopped
3 large stalks of curly kale, cleaned and torn into smaller pieces
1 small sweet potato, diced
liberal pinches of salt
liberal shakes of cayenne pepper
about 1/2 tsp turmeric
optional: vegetable broth
aged balsamic vinegar
At the studio, I use an electric skillet. Use the cookware appropriate to your kitchen set up.
Heat 2-3 tsp olive oil over med/lo heat and add the shallots and garlic. Saute until fragrant and softened, then add sweet potatoes. Season with salt, cayenne, and turmeric (more or less to your taste). Continue to saute, and add a little of the veggie broth if it seems too dry (I'll often add mushrooms for additional flavor and liquid, but had none today).
When the sweet potatoes are tender (the greens will be a nice, bright green), remove the contents of the pan to your beautifully handmade plate or plates. Add a bit more oil to the pan, and crack open your egg or eggs. Season with a pinch of salt and crush some dried basil on top of the eggs. Cook moderately until ready to flip (I go 'over easy' - cook them as you like them). Once flipped, turn off the heat.
Drizzle aged balsamic vinegar over the greens. Slide the eggs on top. Enjoy with a nice cuppa.
* I love to use Theros unrefined olive oil, also available at The Tree & Vine. It comes in a clear glass bottle, so you can decant it into one of my lovely oil bottles for ease of use and to protect the oil. Bottles also available at The Tree & Vine.