This is a meal I took from Nigella Larson’s book How To Eat back when I was first making up “Late Night Suppers” for times that Kathy would be getting home late. In this case we returning from Albany, New York on a cold winter day and wondering what’s for dinner and I said, “Hey I have the stuff to make this new dish with kale and chorizo.” Kathy quickly agreed. Actually I had kielbasa but that works too.
I start with a precooked turkey kielbasa, you know, one of those horseshoe shaped plastic wrapped things in the refrigerated case. Feel free to upgrade if you like. We have found we prefer the lighter turkey version. Start heating up a 10″ non-stick skillet and slice the kielbasa on the diagonal. Puts some oil in the skillet, either plain olive oil or vegetable, no need for EVOO here and toss in the turkey slices. Add more oil if it is dry and lots of smoked paprika. I like lots of color here but use your judgment. Let some color develop on the meat, the good tasting stuff. Set the heat to low to keep warm.
While that is working get out a couple of large eggs and the kale. Let the eggs come to room temperature.
Put a large pot filled with water on the stove to bring to a boil.
Slice the kale leaves from the thick skins. I hold the end of the stem and pretend I have a machete and whack down one side and then the other. It goes very fast. Then cross chop the kale about 3/4″.
Now is good time to make sure you have some plates warm in the oven. Big bowl type are fun.
Add some salt to the water and the kale. Let it cook for about 6 minutes, turn off the heat and then remove to a strainer set over a bowl.
Add a good glug of plain white vinegar to the pot. Crack each egg into a ramekin (techno speak for a small dish) and then gently slip it into the water. The vinegar makes sure it holds together. Really fresh eggs don’t need it so much, but older eggs that are still perfectly good do. Let them cook about 3 minutes and then remove with a slotted spoon to paper towels to drain.
Add the kale to the pan with the kielbasa and it it looks dry, add a bit of the reserved water back. You can be the judge.
Place the kielbasa and kale on the plate and top with egg. Salt and pepper the egg. You are done!
NOTE: You can use a lot more kale if you like, in this instance this was all I had from the CSA farm.
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