I’m allergic to the word “superfood.” So I’m not going to tell you kale is one. My grandmother, who lived to 96, didn’t even know it existed. Neither did the rest of my family, who never spent more than two weeks in America. I don’t even think eating it raw is healthy. So why eat it? Because it’s tasty in its grassy way. And it is healthy when cooked — added to shakshuka, soups, curries.
I just wish I loved it as much as the millions of aphids that cling to it for dear life. Organic kale is usually covered with them. So unless you’re an entomophagist (someone who eats insects), the best way to get rid of them is to soak the kale in cold water with a splash of vinegar for ten minutes, then brush the bugs off with a toothbrush or fruit brush.
One more thing: in the Middle East, we call any dish where eggs are cooked over a base — shakshuka.
Quick & Easy Kale Shakshuka
Ingredients
- 2-4 kale leaves, spine removed
- 1 medium tomato, diced
- Olive oil
- 1 garlic clove, crushed
- 1 teaspoon smoked paprika (optional)
- Salt & pepper
- 1 egg
- 1 slice of your favorite bread, toasted (optional)
- mayonnaise (optional)
- Harissa or hot sauce (optional)
Instructions
- Wash the kale and stack the leaves in a pile. Chop them finely. Put a medium nonstick skillet on a medium heat and add the kale and steam for 3 minutes.
- Dice the tomato and add it to the skillet. Crush the garlic straight into the skillet. Splash about 2 tablespoons olive oil, season with the paprika, salt and pepper and mix. Cook for 2-3 minutes.
- Using a wooden spoon gather the ingredients together in the skillet to make a little island and break the egg over it. Sprinkle salt and cover the skillet (if you don't have a lid use a baking sheet or tray). Lower the heat to simmer for 2-3 minutes or until the egg white is cooked but the yolk is still raw.
- Spread mayonnaise and harissa/hot sauce on a toasted bread and put the shakshuka over. You can garnish with parsley or another herb.
[…] Jew from Jerusalem, and a brilliant cook. Her food is to live long for. I already published a quick recipe for kale shakshuka – but Avi’s shakshuka is the real thing. He made it for us one morning while we stayed with […]
[…] 4. Quick Kale Shakshuka – 15 minutes including cooking time. This dish is something I make for myself as a late breakfast after a workout. (In case you are wondering, my workouts are 30 minutes, tops, and are usually before 9am.) My kids don’t favor this one at all, but I do. […]