1 (10 ounce bag) Cut ‘N Clean Tuscan Kale
1 tablespoon Olive Oil
2 cloves Garlic, minced
2 Anchovy Filets, minced
¼ cup White Wine
1 pinch Ground Mustard
2 dashes Worcestershire Sauce
½ Lemon, juice
Salt, Ground Black Pepper and Red Pepper Flakes to taste
Sourdough bread, thick slices
Salt and Pepper to taste
8 Eggs, poached
GarNish with grated parmesan cheese
In a large sauté pan over medium heat, add olive oil. Add garlic and anchovy and sauté until fragrant (about 30 seconds). Add Cut ‘N Clean Greens Tuscan Kale and sauté for a minute. Deglaze with white wine and add ground mustard. Season with salt, ground black pepper and red pepper flakes to taste. Before serving add Worcestershire sauce and lemon juice.
Spray or drizzle sourdough bread slices with olive oil and season with salt and pepper. Grill until toasty.
In a large pot of salted water with about 1 tablespoon of white wine vinegar, poach eggs until desired temperature.
To assemble, place grilled sourdough bread on a plate, spoon sautéed Tuscan Kale, place an poached egg on top and GarNish with grated parmesan. Enjoy!
Recipe by Garrett Nishimori, Cut 'N Clean Greens Chef
Photo by Maryam Nikkhah, VC Foto