Kale with Potato and Egg

This kale dish is a “go to” version of kale in my house. Any kale will work, but I’m partial to Lacinato Kale as it’s easier to chiffonade.
Easier to what? Chiffonade is just a fancy term from French cookery for stacking leaves, rolling them and cutting them perpendicularly into thin strips. The term literally means, “little ribbons.”

The combination of the poached egg, roasted potatoes and smoky tempeh with the kale provides a delicious meal. Add a piece of seasonal fruit and enjoy a fresh, vitamin-packed meal.

Grocery List: Kale Potato and Egg
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 Kale with Potato and Egg

Produce

garlic (if needed)

1 red onion 

1 bunch Dino Kale 

4-6 new red or purple potatoes 

1 fresh nectarine or pear 

Canned/Dried Foods

Low-sodium vegetable broth (if needed)

olive oil (if needed)

low sodium soy sauce (if needed)

balsamic vinegar (if needed)

Frozen Foods

Meat/Fish/Poultry

Chilled Foods/Dairy

eggs (if needed)

Smoky tempeh

Nutritional Value: Comfort-food Greens

Nutritional Analysis

Greens with Poached Eggs and Roasted Potatoes

Per Serving

Calories: 470

Protein: 27 g

Carbohydrates: 47 g

Total Fat: 20 g

(Saturated Fat:) 4.5 g

Dietary Fiber: 10 g

Cholesterol: 455 mg

Sodium: 620 mg

% calories from fat: 39.1 %

Serving Size:

3 oz. roasted potato slices with ½ of the greens and tempeh with 2 poached eggs. Serve sliced kiwi on the side.