Okay, so it's been quite a while since I've posted much. That's mainly because things have been smooth sailing for Local Eden Granola. Peanut Butter Maple was recently added to Wine Country Crossfit's retail section at the gym, and I am so proud. I took the on-ramp class there in February and loved it....and have just started to immerse myself in the culture. I'm excited to have done 2 WOD's this week, and hopefully a 3rd tomorrow...and to slowly and steadily grow into being there most days.
I posted a picture of a Single Girl Dish I made a few days ago and Di Gradstein asked me to share the recipe. As it's always a challenge for me to do just that (I don't measure anything) I'm trying to rise to the occasion because I do my best to eat healthfully and happily and I want to share that.
Here you go Di!
Sautéed Kale with Green Garlic and Poached Eggs
1 bunch lacinato/dino kale, washed and cut into 1/2" wide strips
2 heads green garlic, minced
1/2 red onion, sliced
Spice it Up Salt from Farmer Freed
Coconut Oil (3 T total?)
Squeeze of lemon
1-2 poached farm eggs
1 t distilled vinegar
Parmesan Cheese
In a sauté pan heat the coconut oil until melted. Add in onion and green garlic, sweat until translucent (6 min) and then add in kale. Stir kale around to coat with oil (add more coco oil if nec) and a splash of water, and then cover pan with lid. Let steam on med heat for about 4 min, lift lid and stir. You can continue to cook kale/onion mixture until the kale is al dente. Turn heat off and add a squeeze of lemon.
In a small sauce pan bring water to a boil and add teaspoon of water, crack eggs into a ramekin and then add to water. Keep at very low simmer until whites are barely set. Drain on paper towel, add to bowl of greens and finish (if desired) with Parmesan.