{"id":190,"date":"2014-01-17T14:37:48","date_gmt":"2014-01-17T14:37:48","guid":{"rendered":"http:\/\/www.downdogsaltydog.com\/?p=190"},"modified":"2015-07-08T16:07:23","modified_gmt":"2015-07-08T16:07:23","slug":"sauteed-kale-and-eggs","status":"publish","type":"post","link":"http:\/\/www.downdogsaltydog.com\/?p=190","title":{"rendered":"Sauteed Kale and Eggs"},"content":{"rendered":"

Meet my new favorite breakfast!\"photo<\/a><\/p>\n

Kale and eggs – if you haven’t eaten greens for this most important meal of the day… Well, what are you waiting for?\u00a0 They are freaking delicious.\u00a0 The first time I had cooked greens for breakfast was in Jamaica – I found out it’s OK.\u00a0 Other cultures *apparently* do this, so don’t be afraid of a little out-of-the-ordinary culinary excursion.<\/p>\n

Besides being my favorite breakfast food, eggs are nutritional powerhouses.\u00a0 Out-dated nutritional advice shuns eggs.\u00a0 Jump into the new millennium and experiment with all the fabulous superfoods –\u00a0starting\u00a0with eggs!<\/p>\n

Recipe:\u00a0 with so few ingredients, it’s really important to not skimp on quality here!<\/p>\n

eggs, 1-2 per\u00a0person (free pastured, local eggs are best)<\/p>\n

kale,\u00a01 big handful per person (organic, pre-chopped in the bag is a major time-saver)<\/p>\n

\"photo<\/a><\/p>\n

fat, 1 tsp.\u00a0(bacon grease, butter, coconut oil or a combo of these)<\/p>\n

salt\u00a0(Himalayan pink salt, sea salt)<\/p>\n

Heat a cast iron skillet on medium low for 5 minutes.\u00a0\"photo<\/a><\/p>\n

To the hot pan, add your choice of fat.\u00a0 I use about 1 teaspoon bacon grease.\u00a0 Add 1 big handful of chopped kale and salt.<\/p>\n

\"photo<\/a><\/p>\n

It will spit and sputter from the moisture on the greens and that’s OK.\u00a0 Saute the kale 2-3 minutes or until you get a\u00a0deepening in color and\u00a0they wilt reducing the volume by about half.\u00a0 You may get some “cooked” spots on the kale, that is just fine, as well.\u00a0 Remove the kale\u00a0to\u00a0serving plate.<\/p>\n

\"photo<\/a><\/p>\n

If the greens have absorbed all the fat, add a bit more.\u00a0 Gently crack 1-2 eggs into same\u00a0skillet.\u00a0 \"photo<\/a><\/p>\n

Don’t move\u00a0’em, don’t touch ’em at all!\u00a0 Add salt (and pepper, if desired).\u00a0\u00a0 When cooked to your preference, gently slide a spatula under the eggs and place right on top of the kale.\u00a0 Beautiful!\u00a0 Delicious!\u00a0 Nutritious!\u00a0 Bon Appetit!<\/p>\n

\"photo<\/a>\"photo<\/a><\/p>\n

That’s it!\u00a0 How simple and way faster than driving through some scary clown establishment.\u00a0 Feed yourself, feed your kids and enjoy!<\/p>\n

A final word about salt:\u00a0 If you don’t think you like greens, try adding some salt.\u00a0 Go easy – it’s way easier to add than it is to take out.\u00a0 Remember your greens will shrink by about half, so when you salt, salt for about half the amount you normally would.\u00a0 Very often there is a bitterness associated with greens, like kale.\u00a0 Salt will reduce the bitterness.\u00a0 So, get high-quality, natural salt (not bleached and processed) and use it to enhance your greens!<\/p>\n","protected":false},"excerpt":{"rendered":"

Meet my new favorite breakfast! Kale and eggs – if you haven’t eaten greens for this most important meal of the day… Well, what are you waiting for?\u00a0 They are freaking delicious.\u00a0 The first time I had cooked greens for breakfast was in Jamaica – I found out it’s OK.\u00a0 Other cultures *apparently* do this, […]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[26,7,17,6],"class_list":["post-190","post","type-post","status-publish","format-standard","hentry","category-uncategorized","tag-bali-friendly","tag-high-protein","tag-low-carb","tag-recipes-using-kale"],"_links":{"self":[{"href":"http:\/\/www.downdogsaltydog.com\/index.php?rest_route=\/wp\/v2\/posts\/190","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/www.downdogsaltydog.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/www.downdogsaltydog.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/www.downdogsaltydog.com\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"http:\/\/www.downdogsaltydog.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=190"}],"version-history":[{"count":5,"href":"http:\/\/www.downdogsaltydog.com\/index.php?rest_route=\/wp\/v2\/posts\/190\/revisions"}],"predecessor-version":[{"id":206,"href":"http:\/\/www.downdogsaltydog.com\/index.php?rest_route=\/wp\/v2\/posts\/190\/revisions\/206"}],"wp:attachment":[{"href":"http:\/\/www.downdogsaltydog.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=190"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/www.downdogsaltydog.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=190"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/www.downdogsaltydog.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=190"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}