I love that word. It expresses so clearly what it means to convey: Yowza, this is not good, but I am dealing with it. Yowza, I won’t complain, but I do want to share that this is unpleasant. It is shocked surprise coupled to a sense of humor about the ridiculousness of the situation.
So, yowza. I got soaked down to my socks on my way home.
Today was the kind of day that inspires dreams of moving to warmer climes, or days spent in front of the heating wearing woolly socks. Overcast, grey, wet and cold. It was dark before five PM. Warm, soft kale on garlicky bread with a fried egg (or two) is the only sensible choice for dinner on days like these. Sure, cheese fondue would be lovely too, but that would not help my immune system fight the flu bugs my colleagues insist on sharing with me so liberally with every coughing fit. Plus, there is something immensely comforting about a pot of greens bubbling away on the stove for half an hour.
For dessert, there was creamy, pungent Saint Marcellin cheese. And some delectable cookies that I will tell you about later. (Aaaah, the tease! Sorry ‘bout that.)
The recipe for the kale is on Molly’s incredible weblog, but I have made it so many times now that I feel it should be here as well. I’ll tell you what I did tonight, but please read Molly’s recipe for the original version.
Boiled kale with garlicky bread and a fried egg
1 200 gr bag of pre-cut kale
2 glugs of olive oil
1 onion, in small dice
1 clove of garlic, sliced in half, one half left intact, one half pressed
good pinch of ground chili flakes
half a chicken stock cube
2 pre-baked crusty rolls
pinch of coarse sea salt
Heat a glug of olive oil in a Dutch oven on medium heat. Add the onions and cook until they are translucent. Add the pressed garlic and cook until you can smell the garlic. Add the kale and chili flakes, mix with the onion and garlic and heat until the kale has wilted.
Meanwhile, bring half a liter of water to a boil and dissolve the chicken stock cube in it. Add to the kale when it has fully wilted. Cover the pan with a lid and cook over low heat for half an hour or so.
Slice the pre-baked rolls in half and bake them cut-side down at the temperature and for the time specified on their package. When they are crisp and golden, remove from the oven and leave to cool a bit. Then take the halved garlic clove and lightly rub over the cut sides.
Taste the kale after half an hour to see If it is soft. If not, cook until it is. When the kale is done, remove the pan from the heat and keep it covered. Heat a glug of olive oil in a heavy skillet over medium heat and break the eggs into the pan. cook until the white is set but the yolks are still liquid.
Scoop the kale out of the pan, draining it from most of the liquid as you go. Put it on a plate and lay the fried eggs on top. Serve the kale with the bread. Alternate bites of bread covered with kale with bites of kale with a piece of fried egg.