The weather is starting to finally feel like spring. One sure sign is when the chickens start to lay their eggs after taking it easy in the winter. Living on a farm I got used to having fresh eggs daily, something I dearly miss. Fortunately there are several farmers producing eggs nearby. I was elated
The weather is starting to finally feel like spring. One sure sign is when the chickens start to lay their eggs after taking it easy in the winter. Living on a farm I got used to having fresh eggs daily, something I dearly miss. Fortunately there are several farmers producing eggs nearby. I was elated when I got a call from Stan Martin telling me his chickens were laying again.
Our bodies also adjust to the change in the season. After a long, cold winter of eating heavy meals and putting on a bit of extra winter weight, I feel naturally inclined to change my eating habits. I typically start transitioning to lighter meals with more greens that are high in the antioxidants my body is craving. As kale is readily available all year round it is the perfect choice to fulfill this need. I like to think of it as a spring cleaning of my body.
Also, as this seasonal changeover happens, so do my daily activities. It is now an option to connect with the land directly by touching and feeling the soil. This has a grounding effect on my soul and is excellent for my mental health.
Combined, the two aforementioned ingredients can be part of a simple and fulfilling meal.
- Kale with poached egg
- Salt Pork
- Farm Fresh Eggs
- Olive Oil
- Vegetable Stock
- White vinegar
For the Kale:
- Wash and de-stem kale. Cut or tear Kale in small pieces.
- Cut onions and thinly slice garlic.
- Dice salt pork in 1/4 inch pieces.
- Cook onions and salt pork on medium heat until the salt pork is no longer chewy.
- Deglaze with water or vegetable stock if needed.
- Add garlic and cook until soft.
- Add kale and wilt.
- Add a small amount of vegetable stock or water and cook until tender, adding more stock as needed.
For the eggs:
- Fill a shallow pot halfway with water and a splash of white vinegar.
- Bring to a boil and reduce heat to medium so the water is just bubbling.
- Crack each egg in a small bowl, one at a time.
- Give the water a light stir and carefully place eggs in water using the bowl and side of the pot to guide the egg in.
- Cook until whites are just set, approximately 4 minutes.
- Serve immediately or shock in ice water for later use.
- Season with salt and pepper.
Note: The vinegar helps the egg white stay close to the yolk when cooking. When the eggs are fresh the vinegar is not needed, but until you are confident in your poaching technique it will help you achieve good results.