Lacinato or “Dinosaur” Kale is the chewiest of all the kales we grow, and lends itself to cooking under intense heat to soften it up. I personally do not like kale salads made with this variety as it doesn’t seem to absorb other flavors even when marinated for a while.
In this simple recipe, the kale is sauteed with garlic and lemon and combined with eggs and toast. Because the greens have very little liquid, the toast stays crunchy.
Remove the thickest stems from 1 bunch of dino kale, then chop thinly crosswise. Cut the thickest leaves in half lengthwise as well.
In a wok or cast iron skillet, heat 2 T. olive oil and add a dash of hot pepper flakes and one minced clove of garlic. Cook the garlic on low heat until it is soft, then add the kale, stir to combine and raise the heat. Sprinkle salt over the kale. Saute until the kale is completely soft and beginning to brown — this can take almost ten minutes. Add the juice of 1/2 lemon, stir to deglaze the pan and remove from heat.
Toast 6 slices of your favorite bread.
Poach or pan-fry 6 eggs.
Spread each piece of toast with goat chevre or butter first, then a layer of the kale. Top each with an egg.
Serve with forks and knives.