Friday, January 8, 2010

warm winter salad

I eat a lot of salad in warmer weather, but in the winter I jones for something a little heavier and more filling. I love topping mixed greens with roasted veggies--Brussels sprouts, sweet potato, parsnips--chopped almonds, and some shaved cheese, but sometimes I want something a little quicker and simpler.

Kale makes a great warm salad, because it retains its crisp texture even after light cooking. It's also one of the healthiest foods you can eat. I recently read that it packs the highest nutritional punch with the lowest amount of calories of any food.

I love kale simply sauteed with a bit of oil, garlic, and salt and pepper, but this recipe dresses up that method a bit, and makes it more of a meal than just a side dish or a snack.

Kale with Hen of the Woods Mushrooms and a Fried Egg (serves 2)

Like I said, I like kale because stays crisp after sauteing, but I imagine any dark leafy green (Swiss chard, beet greens, or even spinach) would do fine here as well.

Hen of the woods mushrooms (sometimes called Maitake) have a strong, earthy, musky flavor, so a little will get you further than some other varieties. I have also found that they do not cook down quite as much as other mushrooms (good, too, because they can be a bit pricey, but worth it!). You could certainly substitute another mushroom here if you cannot find these.


1 bunch kale
about 1 cup hen of the woods mushrooms
1 large clove garlic, minced
scant tablespoon fresh thyme (about half this if using dried)
2 fresh eggs

safflower oil (or olive oil)
salt
pepper

To prepare the hen of the woods mushrooms, remove the feathery top bits from the knobby base, then discard the base. Separate the feathery bits further into bite-size pieces.

In a small skillet heat a generous glug of oil over medium heat, then add the mushrooms. Cook for about a minutes, then season with salt, pepper, and thyme. Continue to cook until just tender, about 3 more minutes. Remove from the pan and cover to keep warm while you move on to the kale and eggs.

Chop kale across the stem into 1 inch strips, discarding any larger bits of stem at the bottom of the leaves. Rinse the kale well to remove any grit.

Heat a couple generous glugs of oil in a large skillet over medium high heat. Add the minced garlic, and allow to sizzle for just a moment, then throw in the kale. If there is water left on the kale after you rinse it, the oil with sputter when you add the greens, so stand back! Season with salt and pepper and toss well to dress with the garlic and oil. Saute until bright green but still crisp--this will only take a couple of minutes. Remove to serving plates immediately so it does not overcook.

You can use the same pan in which you cooked the mushrooms for the eggs. Heat a little oil over medium heat, and fry the eggs to desired doneness. I like over easy, so the yolks are thick and velvety, but still runny.

To assemble the salad, make a bed of kale, sprinkle with the hen of the woods mushrooms, and gently slide the fried egg over the top. Finish with a little more freshly cracked pepper. I like to serve this salad with a crusty brown bread and Cabot clothbound cheddar. This is one of my absolute favorite meals, and I hope you enjoy it as much as I do.