As I’ve written before, I love a salad for lunch, but when it’s rainy and cold, as it’s been in the Bay Area lately, something warmer is called for. Sometimes I make roasted potato and kale salad, but the other day I didn’t have quite the time, energy or ingredients to pull it together. So instead, I improvised with some dinner leftovers and one fresh market egg to make a warm and brunch-like dish that I will make again, even if I don’t have the leftovers with which to start. Here’s how it goes:
1 handful of kale
salt & pepper to taste
Scrub and chop the potato and boil till tender, 5 – 10 minutes depending on the size of the chunks.
While the potato is cooking, stem, chop and rinse the kale. Steam in a saute pan (or, if you’re really efficient, in a bamboo steamer over the boiling potato) until tender, about 5 minutes.
Drain the vegetables. Heat some olive oil in a pan and add the potato, then fry until browned and crisp around the edges. Add the kale, plus some salt and pepper to taste, and heat until warm through. Off load the vegetables on to a plate and now fry an egg in the pan. When the egg’s just how you like it, slide it onto the vegetables. Drizzle with a bit of hot sauce if you like, and enjoy!