Kale Salad

Only within the last two or so years have I become a big kale fan. I thought it was one of those super earthy-crunchy snacks, and I'm a little too mainstream foodie to buy into anything super outside of the box. But I realized my mistake as soon as I tried it - kale is really just what lettuce should be. Less listless than iceburg and with the extra crunch you wish romaine had.

Now, it should be noted that I am really not a soup and salad gal. A salad is pretty much never a whole meal for me. It's a great side, but unless I just had a big Chinese-food lunch or ate a hundred burgers, I am not going to have a salad as a standalone. What's (probably) worse, my kinds of salads include heavy dressing, lots of cheese, and a few flavorful standard veggies.  So..."healthy" but not really healthy. Whatever gets you to eat some vegetables though right? Right?

For this salad, I had already had a big breakfast at noon, and I wanted a little something before dinner that wouldn't make me feel like I'd eaten a days worth of food before three o'clock. I had some kale and some local eggs in the fridge, and there's really nothing easier than that.

Serves: 1

Total Time: 15 minutes

Ingredients:

  • A few leaves of kale, dependent on size
  • 1 large or 2 small eggs
  • Lots of cheese (I used shredded Cabot cheddar)
  • 2 tablespoons Ranch dressing (Marie's gives you the homemade flavor but I do love some Hidden Valley)
  • Black pepper to taste

 

 

Instructions

  1. Add egg(s) and enough water to cover by an inch in a small pot. Put on burner and set to High.
  2. Thoroughly wash and dry kale, and rip into small bite-size pieces. Add to bowl and cover with some cheese and dressing.
  3. Once water in pot starts to boil, place on a cool burner and cover. For medium farm-fresh eggs leave for 9-10 minutes, for large store-bought leave for 12-13.
  4. Empty water from pot and run cold water over drained eggs. Refresh water in pot and add ice, let eggs sit to cool for 5-10 minutes (as long as you can stand, really). Dry and crack eggs to peel, and cut however your little heart desires.
  5. Add eggs to salad, cover with black pepper and extra cheese/dressing/whatever makes you feel like your salad is more or less healthy than it actually is.