|2 servings||calories per servings 439||protein serving 20 g||carbs per serving 57 g||total fat per serving 16 g|
This meal, inspired by a recipe in Barbara Kingsolver’s book “Animal, Vegetable, Miracle: A Year of Food Life,” shows how very good a simple, “country cookin” kind of meal can be. The runny egg yolk really makes this dish: When it breaks, it coats the braised greens and creates a rich sauce of sorts. To get a nice runny yolk and set white, stick to the lower end of the recommended cook time and touch gently, or jiggle the pan, to test doneness.
|Nutrition Facts||/ Per Serving|
|Total Fat||16 g|
|Saturated Fat||4 g|
|Trans Fat||0 g|
|Polyunsaturated Fat||3 g|
|Monounsaturated Fat||8 g|
|Total Carbohydrates||57 g|
|Dietary Fiber||8 g|
Make the rice: In a small saucepan with a lid combine rice and 1 cup water. Place on high heat, and bring to a simmer. Cover, turn heat down to low, and cook 40-45 minutes, or until all liquid has been absorbed and rice is tender. Remove pan from heat, but keep covered. While the rice cooks, prepare your mise en place: Peel and dice onion. Separate kale stems and leaves. Finely chop the stems, and cut or tear leaves into 3-inch pieces. Peel and mince garlic. Cut carrot in half lengthwise; thinly slice crosswise. Cut tomato into 1/2-inch pieces.
Heat a large skillet over medium-high heat, and add 1 tablespoon olive oil. When the oil is hot add onion, kale stems and garlic. Cook, stirring occasionally, 3-4 minutes, or until tender and lightly browned.
Add carrot, tomato and remaining 1/2 cup water. Cook, stirring, 2-3 minutes more.
Stir in the kale leaves. Cover and cook 3-4 minutes to wilt the greens.
Reduce heat to medium, uncover the pan, and make 4 equally spaced depressions, each 2-3-inches wide. Crack 1 egg into a small bowl, then carefully pour the whole egg into 1 of the depressions. Repeat with remaining eggs and depressions. Season the whole skillet with PeachDish Salt. Cover and steam 3-5 minutes, depending on your desired doneness. For a runny yolk, the egg’s center should still jiggle slightly when the pan is gently shaken.
Uncover rice and fluff with a fork. Divide rice between 2 plates, and top with eggs and greens. Serve immediately, and enjoy!
Seth worked with top chefs in New York and in Atlanta, and worked as the Program Director for a farm to school pilot program aimed at developing standards-based, hands-on garden and cooking curriculum for children from kindergarten to fifth grade. Seth also spent several years working as a farmers market chef in Atlanta. During this time, he established and developed connections between the market and local schools, after-school clubs, senior living facilities, and other community organizations. At these community connection posts, he shared his culinary knowledge and expertise, giving hands on cooking instruction as he explained how farmers markets can benefit an individual's health and community. In 2016, Chef Seth was named a Georgia Grown Executive Chef for his commitment to locally grown food.Learn More...