So here’s the thing. I am NOT a fan of kale.
Ever since it rose to culinary celebrity, I have been standing in the sidelines, gaping at (and alienating) everyone who proclaims to love it. Until recently, I truly believed that this bizarre kale fad was our modern day Emperor’s New Clothes, and that everyone was faking it. Ask around… I have actively kale-shamed at real life dinner parties after one too many bottles glasses of wine, accusing acquaintances - and even friends! - of taste bud treason.
Until I tried this dish.
It is quite literally other-worldly. It is possibly the healthiest dish I have ever made, but it tastes as decadent in a way I don’t know how to describe. The leek, scallions and kale all mix together to taste fresh and savory; the eggs – baked to perfection – provide a creamy texture that gives the dish a bit of heft; the garlic yogurt and the herb butter round it out and make the dish just naughty enough to tempt even the most passionate kale opponents. Also, it’s a one-dish meal, which means less clean-up – which is great when you’re wasted on mimosas at noon…(or maybe that’s just me?)
But seriously: try it once, and it will make a convert out of you - and all your bread-eating, butter-spreading, bacon-loving friends.
2 tbsp olive oil
2 leeks (white parts only) – cleaned, halved and diced.
1 bunch of scallions – chopped
1 big bunch of kale – chopped
2 tbsp butter
1tsp fresh oregano
1 tsp chili powder
2/3 cups plain greek yogurt
2 garlic cloves
salt and pepper to taste
Preheat oven to 350.
Make the garlic yogurt by lightly crushing a clove of garlic and placing it in the greek yogurt. Let sit for 20 minutes, and remove the garlic clove before serving!
In a large (10”ish) skillet, heat 2 tbsp olive oil. Add chopped leeks, scallions and kale; top with the juice of 1 lemon and a dash of salt. Let ingredients wilt.
Once ingredients are cooked, take the skillet off the heat and let sit for a few minutes. Create 4 indents in the greens, and crack the eggs into the indents.
Transfer the skillet into a rack in the centre of your oven; bake for about 6 minutes (until eggs are set – we are going for medium/soft yolks, so keep an eye!).
Meanwhile, in a small sauce pan, melt 2 tbsp butter with chilli powder, and salt. When butter has browned, add the fresh oregano and let simmer for a few moments, until combined.
Remove skillet from the oven, top the dish with garlic-infused yogurt and spiced butter before serving.