Egg Kale And Ricotta On Toast Food

EGG, KALE, AND RICOTTA ON TOAST

Steps:

• Heat 1 tablespoon oil in a medium skillet over medium-high burner. Cook garlic until barely golden, stirring frequently, about 1 minute. Add kale and the water; cook until tender, stirring occasionally, about 8 minutes. Add lemon juice and salt, and season with pepper; stir to combine.
• Spread each slice of bread with half of the cheese. Top with kale mixture, dividing evenly.
• Heat remaining 1 tablespoon oil in another skillet over medium burner. Crack eggs into skillet, one at a time. Cook until whites are just set, about 2 minutes. With a spatula, carefully place an egg on each bruschetta, and serve.

KALE, TOMATO & POACHED EGG ON TOAST

Steps:

• Bring a large pan of water to the boil. Heat the oil in a frying pan over a medium heat and add the kale, garlic and chilli flakes. Cook, stirring occasionally, for 4 mins until the kale begins to crisp and wilt to half its size. Set aside.
• Adjust the heat so the water is at a rolling boil, then poach your eggs for 2 mins. Meanwhile, toast the bread.
• Remove the poached eggs with a slotted spoon and top each piece of toast with half the kale, an egg, the cherry tomatoes and feta.

EGG, KALE, AND RICOTTA ON TOAST

Steps:

• Heat 1 tablespoon oil in a medium skillet over medium-high. Cook garlic until barely golden, stirring frequently, about 1 minute. Add kale and the water; cook until tender, stirring occasionally, about 8 minutes. Add lemon juice and salt, and season with pepper; stir to combine.
• Spread each slice of bread with half of the cheese. Top with kale mixture, dividing evenly.
• Heat remaining 1 tablespoon oil in another skillet over medium. Crack eggs into skillet, one at a time. Cook until whites are just set, about 2 minutes. With a spatula, carefully place an egg on each bruschetta, and serve.
• (Per Serving)
• Calories: 313
• Saturated Fat: 4.2g
• Unsaturated Fat: 14g
• Cholesterol: 12mg
• Carbohydrates: 27g
• Protein: 12.7g
• Sodium: 731mg
• Fiber: 1.3g

KALE

Steps:

• HEALTH BENEFITS
• Considered a "nonheading" cabbage (because its central leaves don't form a ball), this vegetable comes in a number of varieties, including the tightly curled Scotch Vates and the red- to purple-veined Red Russian. The latter is sweet enough to eat raw, as is Tuscan or Lacinato kale. Like fellow members of the Brassica family, including broccoli, brussels sprouts, and kohlrabi, kale is nutrient dense. The low-calorie green provides an excellent source of vitamins A (as beta-carotene), B6, and C, along with a decent amount of fiber, iron, and calcium. In fact, our bodies can better absorb the calcium in kale than in spinach, as its leaves contain less oxalic acid, a substance that can disrupt the nutrient's absorption. Kale's vitamin K, essential for proper blood clotting, far surpasses that of broccoli, spinach, and Swiss chard. Perhaps most impressive, this versatile green contains especially high amounts of the carotenoids lutein and zeaxanthin, two powerful phytochemicals that may help safeguard the eyes from macular degeneration and cataracts.
• HOW TO BUY
• Look for deeply colored, crisp-textured leaves free of blemishes or yellow spots. Avoid bunches that appear wilted or limp.
• HOW TO STORE
• Kale stored loosely in a plastic bag should last for two to three days in the refrigerator.
• PREPARATION TIP
• Strip the leaves of extra-thick or woody stems with a paring knife. (Compost or discard the stems.) For easy cutting, stack the leaves, roll them, and cut crosswise into thin ribbons. Braising or sautéing kale works well, but don't boil it; you will lose some vital nutrients.
• DID YOU KNOW?
• While kale has fans all around the world, the Scottish seem particularly partial to the vegetable. In Scotland, the word kail once referred not only to the greens but also to food in general, because it factored into most meals.
• Recipes
• Egg, Kale, and Ricotta on Toast p.82
• Autumn Greens Soup p.140
• Shredded Brussels Sprouts Salad p.170
• Wilted Kale with Cranberry Beans and Delicata Squash p.202
• Kale Slaw with Peanut Dressing p.310