Eggs in kale and breadcrumbs
Bread
Kale salads and kale chips have their moments, and grilled kale, with the char marks and brittle edges, is interesting and nice. But today I’ll put my money on kale that’s cooked long and slow—that's where the leafy green reveals its juicy, silky side. This skillet meal is a quick, hearty dinner for two (or lighter one for 3), as well as an excellent lunch or brunch. It’s an amalgamation of a few different recipes I’d had on my mind—Roger Verdé’s fried eggs with vinegar, Judy Rogers’ fried eggs with breadcrumbs, and the silky, wood-roasted kale I ate at Franny’s in Brooklyn. The result is remarkably uncluttered. The vinegar is bracing and bright; the kale is soft, presenting no chewy resistance; and the breadcrumbs are salty and crisp. Halve the recipe and use a smaller skillet to make a perfect meal for one. <br /> <br />This recipe is reprinted with permission from the "Weeknights" issue of the <a href="https://itunes.apple.com/us/app/feast-by-lukas/id730630805">Feast by Lukas</a> digital quarterly.
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