Peppered White Bean, Kale and Egg Stack

I have to say, the Jan/Feb 2016 edition of Cooking Light is quite possibly the best collection of new recipes I’ve seen in the 5 years or so that I’ve been a subscriber. I always get excited when it arrives in the mail, but I’m just not sure that the March edition will be able to top this one. It and the recipes it included are just that good. You may have noticed that many of the recipes I’ve shared with you lately have been adaptations of recipes from this edition in particular; today is no exception. I can’t take any credit for the ideas behind these meals; rather, I’m simply sharing them with you because I’ve tried them and loved them, and I think you’ll love them, too.

This dinner isn’t one that I’d traditionally make for my family. I wasn’t sure at all that my husband would like it (he did!), or that I’d ever make it again (I will!). However, as I said in a previous post, 2016 is all about adventure in the kitchen for me. So, with that in mind, I decided to give this one a try.

I can’t lie; I was intimidated by the idea of poaching an egg. Silly, maybe, but I’d never done it before and honestly, I had no back-up plan. So I prayed it would work – and luckily, it did! The dish was delicious and different, and easy enough that I’m excited to make it again for my family. (See original recipe here)

Peppered White Bean, Kale and Egg Stack

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Course Main Dish

Ingredients

  

• 1 can unsalted Great Northern Beans rinsed and drained
• 1/2 cup reduced sodium chicken stock
• 1/2 tsp lemon zest
• 1/2 tsp black pepper
• 1/4 cup freshly grated Parmesan cheese
• 2 tsp olive oil
• 5 cups chopped kale
• 1/2 tsp kosher salt
• 2 tbs white vinegar
• 2 large eggs
• 1/4 cup chopped onion
• 2 tsp lemon juice
• 1 tsp finely chopped cilantro
• 1 tsp finely chopped parsley
• 1 Roma tomato seeded and chopped
• 1 large garlic clove minced

Instructions

 

• Combine 1 tsp olive oil, 1/4 tsp black pepper, 1/4 tsp salt, chopped onion, lemon juice, cilantro, parsley, tomato and garlic in a small bowl, stirring well. Set aside.
• Fill a large pot two-thirds of the way with water and bring to a boil.
• While water is coming to a boil, add beans and chicken stock to a saucepan and bring to a boil. Cook 4 minutes and remove from heat. Add lemon zest, 1/2 tsp black pepper and Parmesan cheese, stirring well to combine. With a potato masher or a fork, coarsely mash bean mixture.
• Once water in large pot is boiling, reduce heat to simmer and add white vinegar. Break each egg into an individual coffee mug, custard cup or small bowl. Carefully pour each egg into the water/vinegar mixture. Cook 3 1/2 minutes. Gently remove eggs and place on paper-towel lined plate.
• Drain water/vinegar mixture from large pot and wipe clean with a paper towel. Heat pot over medium-high heat and add 1 tsp olive oil, swirling to coat. Add the kale and 1/4 tsp salt. Cook, stirring frequently, until kale wilts. Remove from pan and set aside.
• To serve, plate beans first, topped by the kale and egg. Spoon onion & tomato mixture over the stack.

Notes

Adapted from Cooking Light, Jan/Feb 2016