Greens – food.lainehardy.com

1 Red Onion [medium, halved then sliced thinly]
1 Lemon
1 Tbs Extra Virgin Olive Oil
Salt + Freshly Ground Black Pepper
1/2 lb linguine
1/2 tsp Oregano
5 Kale Leaves [curly green, large leaves, torn to bite size pieces, optional]

Saute red onion in olive oil over medium heat until softened, about 5 minutes, seasoned with salt. Juice lemon over top of red onion and continue to saute until the onion begins to caramelize. Meanwhile, boil pasta in salted water till al dente. If adding kale, add to onions about 4 minutes before pasta is ready. Add pasta directly to onion pan, then add oregano and a splash of pasta water to blend the flavors. Saute for 1 minutes more + serve, seasoned with salt + pepper.

1 Yukon Gold Potato [medium, chopped]
2 Eggs [free range]
1 Garlic clove [sliced]
4 Kale Leaves [torn into bite size pieces]
Extra virgin olive oil
Butter
Salt + Fresh Ground Black Pepper to taste

In a small pot, cover chopped potato with water and boil till just tender. Meanwhile, heat oil and sauté garlic for 1 minute. Add kale and sauté about 5 minutes until just tender. Separate the eggs, adding the whites to the kale and reserving the yolks unbroken. Scramble the eggs and kale till whites are cooked through then carefully place the yolks in the pan on top of a kale leaf. Add 1tsp. of water and cover. Steam till yolks are just cooked at the edges, about 1 minute.

Drain potatoes and toss with a bit of butter and add to a plate. Serve kale and eggs over top of potatoes with a seasoning of salt and pepper.

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Tag: Greens

Red Onion Linguine

Eggs & Greens