Hail for Kale
Yams, kale and sunny side-up eggs? I seem to have come over all American with my lingo. Well since I’m spending some time in California at the moment (San Francisco) to be precise I thought it would be great to blog a recipe inspired by the amazing produce over here.
There is a farmers market to be found here on nearly every day of the week – with fresh produce like I’ve never seen before. I know we love our farmer’s markets back in London (huge fan of Borough and Brockley – but wow to the range, size, colour and quality of the organic veggies available here. Oh to have a year round climate like this…
I selected yams for this recipe, because I’d not cooked or tried them them before. However it turns out that in North America they are basically just like sweet potatoes! The African yam is a different vegetable though (confused?)
I then chose kale for my second vegetable (always good to get at least two veggies in at breakfast time) because Californian’s (and me now clearly) seem to have an obsession with it. Kale can be found on just about every health conscious, vegetarian, locavore, organic, grass-fed, farm-table, pasture-raised menu going. Local’s are well aware of this obsession and joke freely about it – I even saw someone walk down the street last week with a university style t-shirt saying KALE (instead of the university YALE). For variety I selected cavolo nero – but if you can’t find that any kale (or beet greens, chard) would work just as well.
Since yams – just like sweet potatoes – are high in carbohydrates this would make a great post-workout meal. Grating them means they will cook quickly – pretty important if you’re muscles are starving after a 90 minute strenuous yoga session.
Ingredients (serves 1)
- Coconut oil (or ghee)
- 1/4 onion, finely diced
- 1 medium yam, peeled and grated (roughly 1.5 cups after grating)
- tsp cumin
- 6 kale leaves, chiffonade (see notes)
- Salt and pepper
- 2 eggs
- Parsley to dress (optional)
- Heat a tsp of coconut oil at a low heat in a pan. Add the onion and saute until softened. Don’t allow the onion to brown.
- When sufficiently softened add the grated yam, and cook, for approx 4 mins. Keep the yam moving over the pan so it doesn’t stick. Add cumin, then add the kale. Cook for a further 2-3 mins. Once the kale has wilted, season, remove the mix from the pan and set aside.
- Return the pan to the hob, adding extra oil if it has dried out. Fry the 2 eggs, till the whites are cooked, but the yolks still runny.
- Plate up with the hash on the bottom topping with the 2 eggs and a sprinkling of parsley.
Chiffonade is a slicing technique used for cutting herbs and flat leaf vegetables (like kale) into thin strips or ribbons. To chiffonade the kale, carefully remove the tough stems by slicing them out, then stack around 3 leaves on top of each other. Roll up like a cigar then slice across the cigar (at perpendicular to the cigar) with your knife to produce ribbons.