Tuscan Kale “Caesar” with Poached Egg

Serves: 4


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
Olive Oil
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!

Popular vegetable substitutions include: Kale or Organic Rainbow Kale or Tuscan Kale
Tuscan Kale “Caesar” with Poached Egg

Recipe by Garrett Nishimori, Cut 'N Clean Greens Chef
Photo by Maryam Nikkhah, VC Foto 

Grilled sourdough bread, sautéed Tuscan kale Caesar style, and poached egg makes a perfect meal for anytime of the day.