Your Life A to Z Recipe: Friday, November 14th, 2014:Braised Kale with Scrambled Eggs & Avocado Salsa over Polenta

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Braised Kale with Scrambled Eggs & Avocado Salsa over Polenta

Yield:     4 Servings

1 Tbsp            Olive oil
1 small        Onion, thinly sliced
1 bunch        Lacinato kale, ribs removed, torn in bite-size pieces
1 Tbsp            Braggs “amino acids”
To taste        Freshly ground black pepper
2 each            Tomatoes, core removed and cut into 3/4 inch chunks
1 each            Avocado, cut into ¾ inch chunks
As needed        Lemon juice
To taste        Kosher salt
1 recipe        Polenta (recipe follows)
1 Tbsp            Butter
8 each            Eggs
3 Tbsp            Basil leaves, torn

1.    Heat a large sauté pan over med. high heat. Add the oil and onion; sauté over low heat until onions are caramelized and golden brown. Add the kale and season with amino acids and pepper. Cover and wilt briefly, about 2 minutes.

2.    In the meantime, make the salsa. Combine the tomato and avocado in a mixing bowl, add the lemon, salt and pepper and fold together. Spoon some of the polenta in a shallow bowl and mound some of the kale over the polenta. 

3.    Heat a large non-stick pan over medium-high heat. Melt the butter and add the eggs; scramble gently and spoon over the kale. Top with the avocado salsas and torn basil leaves.


1 cup            Course polenta       
2 Tbsp            Butter
3/4 cup         Parmigiano-Reggiano
To taste        Kosher salt and freshly ground black pepper

1.    Bring 5 cups of water to a boil in a 4 qt. saucepan, salt to taste

2.    Slowly whisk in the polenta. Reduce heat and simmer, stirring frequently, for 25 to 30 minutes. Add a little more water if necessary. Remove from the heat and stir in the butter and cheese. Season to taste with salt and pepper.