2cupsfirmly packed torn and stemmed kale pieces, washed and rinsed.
1cuplow sodium vegetable broth
1/2tablespooncider vinegar
1Roma tomatoseeded and coarsely diced.
1clovegarlicfinely diced
2tablespoonsolive oildivided
fresh oregano leavesoptional
6baby portabella mushroomsoptional
Fresh ground pepper to taste.
Instructions
Preheat oven to 350 degrees F.
Stem and gently scrape gills from portabella caps taking care not to puncture.
Using oven-safe saute pan, heat 1 tablespoon olive oil over medium heat.
Gently saute the portabella caps for about 2 minutes on each side, until surface darkens and becomes soft, finishing with each cap resting on its back.
Crack eggs, individually, into small bowl. Gently transfer eggs to portabella caps, one egg per cap.
Place saute pan in oven for 12-15 minutes or until eggs are done.
In small saute pan, heat 1/2 tablespoon olive oil. Add tomato and garlic, gently saute, stirring occasionally. Cook until soft and garlic is translucent. Place in small bowl, cover and set aside.
In small saute pan, heat 1/2 tablespoon olive oil and gently saute baby portabella mushrooms until soft. Cover and set aside.
Braise kale by heating broth over medium high heat. Add kale, stir occasionally and cook for 8 to 10 minutes, adding vinegar at the end.
Remove from heat, plate and place baked mushrooms and eggs on top. Garnish with tomato and garlic salsa and optional oregano and baby portabella mushrooms.
Add fresh ground pepper, serve immediately.
Notes
Use damp paper towel to brush mushrooms clean. Avoid rinsing with water as the mushrooms will absorb the liquid and be mushy.