Thursday, January 1, 2015
I think you know this about me now - I love a theme. My brain is on on so many different levels right now, that a theme helps me focus. And when the theme is luck and prosperity for the new year, I'm down to focus.
So, the easy bit - leafy greens on New Year's. Last of the garden kale, straight out of the freezer, sauteed and scrambled with some eggs.
Now, the hero of our story - the Black-Eyed Peas Waffle. They were originally just going to be little patties that I was going to turn into a base for eggs benedict, but everyone in the free world wants to know #will(insert anything here)waffle, and I will have to say, in that regard, I'm a mere sheep. I saw the waffle iron out of the corner of my eye, and I knew what I had to do.
As you can see, the answer is, yes - black-eyed peas cakes waffle. They're incredibly dense suckers - a quarter of a waffle more than did me well for breakfast (you know, since the other theme of New Year's is not eating everything in sight like I did in Australia in December). A little Sriracha aioli (not pictured, but devoured) is also great with this dish - and no, I did not resolve to eat less aioli this year.
Black-Eyed Peas Waffle
slightly adapted from Veggie Belly
makes 2 large waffles
1 1/4 c. drained canned black-eyed peas
2 t. olive oil, divided
1/2 t. finely chopped jalapenos
1 garlic clove, minced
1/2 of a medium green pepper, diced small
1/2 c. panic bread crumbs
zest of 1/2 of a small lime
1 T. lime juice
2 T. chopped cilantro
salt, to taste
1. Heat a medium sauce pan with 1 t. oil. Add the jalapeno, garlic, and green bell pepper, and sauté on medium heat until the pepper is soft, about 2 minutes. Add the panko, lime zest, lime juice, cilantro, salt, and mix well. Turn off heat.
2. Add the drained black-eyed peas. Mix well. Using a potato masher, or the back of a wooden spoon, mash the black eyes peas. The mixture doesn’t have to be completely mashed, some whole black eyes peas (about 30%) will give the cakes a nice texture. Taste and adjust seasoning.
3. Dollop about 3-4 T. of the mixture into each quadrant of your waffle iron. Cook according to manufacturer instructions. Serve immediately.
Wednesday, December 31, 2014
I'm on a flight that will never end, so watch out for back-dated entries from October 19 through January 11. Unfortunately, not having time to blog as meals happen means I have very little recollection of what minor tweaks I may have made.
For example, I'm pretty sure I couldn't find pistachio paste anywhere, so I'm pretty sure I made my own from some recipe I found online, but I couldn't tell you which recipe I used. I bet my homemade concoction was why I didn't find these blondies particularly pistachio-y. They were tasty, and lovely with tea, but not enough to fill the specific craving I turned to this recipe for.
Fingers crossed you find that pistachio paste! And use the food coloring - I didn't.
from Always Order Dessert
makes one 8-inch-square pan
1/2 c. pistachio nut paste
1 c. light brown sugar
1 1/4 c. all purpose flour
1 t. baking powder
1 t. kosher salt
1/2 c. butter, melted
2 large eggs
1 t. vanilla extract
2-3 drops green food coloring (optional)
confectioner's sugar, for dusting (optional)
1. Preheat the oven to 350 degrees. Grease and line an 8"-square baking pan with parchment paper or foil so that it hangs over the sides.
2. Combine the pistachio paste and sugar in the base of a mixer, and beat until evenly combined. Add the flour, baking powder, and salt, and mix again for 1 minute. Add the melted butter, egg, vanilla, and food coloring (if using), and beat until smooth and evenly combined, about 1 minute.
3. Spread the batter into the prepared pan, and bake about 25 minutes, or until set and slightly golden around the edges. Let cool in the pan for a few minutes before lifting out and placing on a rack to cool completely before cutting & dusting with confectioner's sugar.
Tuesday, December 30, 2014
It. Is. Cold.
It's puffy-coat, put-another-log-on-the-fire, bring-on-the-braising type of weather, and no, I'm no longer in Upstate New York. But I can't really complain if the braise in question is this stunning one involving duck legs, port and cherries.
We didn't get out of LAX until 1:00a last night, so when we decided to host dinner for my dear friend Casey's birthday, time was already against me - there was no time to let the ducks marinate in the spice rub, or let the cherries plump up in port overnight. Luckily, I don't think the seasoning of the duck suffered at all, and the cherries had plenty of time to be restored to boozy, juicy glory while the duck was being seared.
Two hours in the oven courtesy of Le Creuset made the duck incredibly tender, but the end roast/broil meant you didn't have to sacrifice any of the crispy duck skin you get with duck confit. And, I have to say, this method is way safer than trying to cook with hot duck fat.
I was originally going to just make a salad of raw Brussels sprouts and kale to accompany it, but realized I didn't have a starch, and then realized that my frozen kale wasn't going to be terribly attractive in a raw salad, so I cooked up some black rice, quickly sautéed both Brussels and kale in some of duck fat degreased from the braising sauce, and had a really lovely, fresh-tasting, but still satisfying foil to the rich duck.
Duck Braised in Port + Cherries with Warm Black Rice-Brussels Sprouts-Kale Salad
slightly adapted from Molly Stevens' All About Braising
4 lbs. duck legs
1 t. ground coriander
1/2 t. ground black pepper
1/2 t. ground allspice
1 t. dried thyme
1 1/2 t. salt
1/2 c. dried Bing cherries
1 c. tawny port
1 large shallot, thinly sliced
1 bay leaf
1 c. vegetable stock
1 c. dry black rice
1 c. shredded Brussels sprouts
1 c. sliced kale
salt and pepper, to taste
1. Trim the duck legs of as much excess fat as you can without cutting into the skin of the meat. Collect the fat to render at another time, or discard.
2. Combine the coriander, pepper, allspice, thyme and salt in a small bowl. Sprinkle the spice mixture all over the duck legs and rub so the seasonings adhere. Arrange the duck legs in a single layer in a baking dish, cover with plastic, and refrigerate overnight.
3. In a small bowl, pour the port over the cherries. Set aside to plump overnight.
4. The next day, preheat the oven to 325 degrees.
5. Pat the surface of the duck dry using paper towels, being careful not to wipe off the spices. Heat a large cast-iron skillet over medium-high heat. When the skillet is hot, but not scorching, add as many duck pieces, skin-side down, as will fit without crowding. Sear the duck, without disturbing, until the skin is crisp and taut, about 4-6 minutes. Lift one edge with tongs to peek to see that the skin is crisp before turning. Pan-fry the other side just until spots of brown appear, another 2-3 minutes. Transfer the duck to a Dutch oven. If your skillet did not fit all the duck, pour off the excess fat, and repeat with the remaining duck legs. Reserve 2 t. of the duck fat, and discard the rest. Remove any black specks from the skillet with a damp paper towel.
6. Return the skillet to medium heat, add the reserved 2 t. of duck fat and the shallot, and sauté until the shallot begins to soften, 1-2 minutes. Add the cherries and their soaking liquid, increase the heat to medium-high, and simmer to reduce the liquid by half, about 5 minutes. Add the bay leaf and stock, and reduce again by half, another 5 minutes.
7. Pour the reduced port-stock mixture over the duck legs. Cover with parchment paper, pressing down on the paper so it nearly touches the duck and extends over the sides of the pan by about an inch. Cover with a tight lid. Slide into the middle of the oven to braise at a gentle simmer. After 1 hour, turn the duck legs with tongs. Continue braising gently until the duck is fork-tender and pulling away from the bone, another hour or so.
8. Meanwhile, bring the black rice and 1 3/4 c. of water to a boil. Lower the heat, cover and simmer gently for 35-45 minutes, until all the water is absorbed. Fluff the rice with a fork, and set aside, covered.
9. Remove the duck from the oven, and, with tongs, arrange the legs skin side up on a sheet pan. Increase the oven heat to 475 degrees.
10. Degrease the sauce left in the Dutch oven as much as possible, and then set it over medium-high heat and simmer rapidly until reduced to a syrupy sauce, about 3 minutes. Taste for salt and pepper, and set aside.
11. Once the oven has reached 475 degrees, slide the pan of duck legs onto a rack in the upper part of the oven, and roar until the skin on top is crispy and sizzling, 8 to 10 minutes.
12. Meanwhile, in the cast iron pan, quickly sauté the Brussels sprouts and kale. Add the black rice, and toss to combine. When the duck is done, place them it on the bed of vegetables and rice and serve, with the port-cherry sauce on the side.
Sunday, December 21, 2014
Home sweet potato. I've just landed back on Los Angeles soil after 7 weeks away, and the only thing I could think of was how quickly I could get back to my kitchen. I was positively aching to peel, chop, roast, mash, whisk, fold, bake, whip, frost.
But first, emails. While I caught up from being disconnected on a 12-hour flight, Matty got groceries, we welcomed me back with breakfast burritos and pizza, and then I got to making this Sweet Potato Cake with Toasted Marshmallow Frosting for an early Christmas dinner with my grandparents.
Some of it may be that I was so happy to be back working in the kitchen again, but I thought everything about this cake was perfect. The syrup that cooks down from the sweet potatoes is absolutely divine. Once I roasted the full 2 1/2 lbs., I had about 4 cups of puree, and could easily have served half of the mash as a dinner side in addition to using the other half for the cake. Or, I could make another cake.
I subbed in walnut oil for vegetable oil just to make things a little more interesting, and I don't like allspice, so I left it out, but otherwise, I followed the recipe as directed.
Blame the rust, but I had a slight problem once I got to the sugar syrup for the frosting. I boiled it way past a syrupy consistency, so once it hit the egg whites, it kind of just seized up and left me with a couple nuggets of ginger-y candy at the bottom of the mixer bowl. I would have much preferred to have just boiled the syrup until the sugar dissolved, and then allowed that to mix with the whipped egg whites to better distribute the spicy sweetness.
Now, this makes a very tall cake, so plan accordingly. Consider splitting it for a layer cake, using some of that deliciously fluffy frosting between the layers as well. I love a sheet cake, so I may just halve the recipe next time for a thinner cake, or use the recipe as is in a larger pan for a larger gathering.
(And I am literally sitting here, all of a sudden super-mad at myself for not thinking of making the leftover frosting into meringues or a pavlova. I think my honorary Aussie title has just been stripped. I can only hope it's still good when I'm back from the East Coast next week).
It was a big hit with the fam, who are folks who prefer a less-sweet dessert, but that's not to say the cake wasn't, at the same time, quite rich. The sweet potatoes add substance without weighing the cake down or making the flavor too cloying. Couple that with traditional spices of the holidays, and you have an alternative for the usual over-decadence that happens at this time of year, without sacrificing any of the satisfaction that can only come from capping off a big dinner with an equally big dessert.
Sweet Potato Cake with Toasted Marshmallow Frosting
slightly adapted from Serious Eats
makes one 9x13 cake
For the sweet potatoes:
2 1/2 lbs. sweet potatoes, peeled and cut crosswise into 1/2-inch thick slices
1/2 c. orange juice
4 T. butter, melted
1/4 c. packed dark brown sugar
1/4 c. bourbon
1/4 t. salt
For the cake:
3 c. flour
1 T. orange zest
2 t. ground cinnamon
1 t. ground ginger
1 t. baking soda
3/4 t. salt
1 c. sugar
1 c. packed brown sugar
3 large eggs
3 T. orange juice
1 1/2 c. walnut oil
1/4 c. bourbon
2 t. vanilla extract
For the frosting:
1 1/3 c. sugar
1/2 t. ground cinnamon
1/2 t. ground ginger
1/4 c. bourbon
2 T. light corn syrup
6 large egg whites
1/4 t. salt
1: For the sweet potatoes: Adjust the oven rack to middle position and preheat oven to 375 degrees. Arrange the sweet potato slices in a foil-lined 9x13 baking pan.
2. In a medium bowl, whisk together the orange juice, melted butter, brown sugar, bourbon, and salt. Pour the mixture over the sweet potatoes, and bake until they’re tender and syrupy, about 1 hour, stirring to coat in liquid every 15 minutes. Reduce the oven temperature to 350 degrees.
3. Transfer the sweet potatoes and any syrup to the food processor, and process until smooth. Measure out 2 cups, and reserve the rest for another use.
4. For the cake: Grease a 13x9-inch baking dish with butter.
5. In a medium bowl, whisk together the flour, orange zest, cinnamon, ginger, baking soda, and salt.
6. In the bowl of a stand mixer, beat the sugar, brown sugar, and eggs on medium speed until thickened and lightened in color, about 2 minutes. With the mixer running, slowly add the orange juice, oil, bourbon, and vanilla. Reduce speed to low, and add the flour mixture in three additions, alternating with the sweet potatoes. Mix just until combined, scraping down the sides and bottom of the bowl with a rubber spatula as needed.
7. Pour the batter into the prepared baking dish, and bake until a toothpick inserted in the middle of the cake comes out clean, about 1 1/2 hours. Transfer the cake to a cooling rack, and cool completely in the pan, 1 1/2 to 2 hours.
8. For the toasted marshmallow frosting: Combine the sugar, cinnamon, ginger, bourbon, and corn syrup in large heavy-bottomed saucepan over medium-low heat until sugar dissolves.
9. While the syrup boils, place the egg whites and salt in the bowl of a stander mixer, and beat with the whisk attachment on medium-low speed until whites begin to loosen and froth, about 1 minute. Increase speed to medium-high and beat whites until soft peaks form, 1 to 2 minutes.
10. With the mixer running on medium-high speed, slowly and carefully add the syrup to the egg whites. Beat until outside of bowl is cool to the touch and whites are thick and glossy, about 7 minutes.
11. Spread the frosting on the cooled cake with a spatula, pulling up on meringue to create decorative peaks. Torch meringue to lightly toast. Serve immediately.
Sunday, November 30, 2014
December 1st. It's only been 4 days since Thanksgiving. I've just finished reading through "101 Ways to Use Pumpkin," and I just saw a Tweet with a "Best of 2014" list. Give me a break. Can I at least enjoy Christmas for half a second before you make me think of 2015? Mariah hasn't even gotten through the first verse of "All I Want For Christmas" yet. Everybody, calm down.
So to protest all holidays ever, and the feeling that I'm being rushed into my future, I give you lovely, unrushed, non-seasonal Uni Risotto. Although of course, I feel any day with uni is a holiday, and this might be a nice, non-traditional twist to your Feast of Seven Fishes, so the holidays are probably winning anyway. They always do.
If you love uni, you will love this risotto. It's not for the faint of heart - 4 whole oz. of uni really comes right through in this recipe. Serve with lots of vegetables on the side - an assertive salad, or the roasted broccoli-cauliflower combo I have here would be perfect.
slightly adapted from Spoon Fork Bacon
4 oz. uni
2 T. heavy cream
1 T. butter
2 T. olive oil
2 shallots, diced
2 garlic cloves, minced
1 c. Arborio rice
2/3 c. dry white wine
4 c. clam juice
salt and pepper, to taste
toasted and shredded nori, for garnish
1. Place uni, cream and butter into a food processor, and blend until smooth. Set aside.
2. Heat the olive oil in a medium pan. Add the shallots, sauté for 2 minutes. Add the garlic and rice, and continue to sauté for 3 to 4 minutes or until a small white dot remains in the center of each grain of rice.
3. Deglaze pan with wine and stir. Allow almost all the liquid to evaporate then reduce the heat to medium and add a ladle of clam juice, stirring frequently. Each time the liquid evaporates, add another ladle of stock, and continue to stir. Repeat until the rice is al dente, about 20 minutes.
4. Stir in the uni puree, followed by the remaining 1 1/2 tablespoons of butter (for a glossy finish), until fully incorporated. Season to taste with salt and pepper.
5. Divide risotto into portions and top with shredded nori. Serve immediately.
Thursday, November 20, 2014
If I see one more list of "Last-Minute Turkey Day Recipes," or "Ways To Out-Pinterest Your Friends' Dining Tables On Thanksgiving," or "387 Brussels Sprouts Recipes for Thanksgiving," I will absolutely burst into tears. I should probably quit the Internet for the next week.
It's true I won't be home for Thanksgiving this year, and it's true that a small part of me is devastated. I think it's the part of me that likes to show off a little, or maybe the part of me that's a bit of a control freak, because after all, Thanksgiving for me is basically half a year of Excel sheets and test recipes. The food and family bit is just a nice bonus.
You won't find any Thanksgiving ideas here. Well, maybe the corn salad. Or the green onion pasta. But that wasn't the intention. If I can't tell you about my Thanksgiving feast in a week, I will tell you about the one feast I was able to have - what Matty and I affectionately called "The First and Last Barbecue of the Summer."
It was basically a day to make up for a summer of being on the road, watching football with our nearest and dearest. So it turned into a DAY.
First up, Blueberry Cake Donut Bars. They sound good and taste even better, but let's be honest that if you're baking something in the oven, it by definition cannot be a donut. Even if you have one of them cute donut pans. You just made a circle muffin with a hole in it.
But these Blueberry Cake
Blueberry Cake Donut Bars
slightly adapted from Food52
For the donut bars:
1/2 c. butter, softened
1 c. sugar
2 1/4 c. all-purpose flour
2 t. baking powder
3/4 t. baking soda
1 pinch salt
1 egg yolk
1 c. buttermilk
1 t. vanilla
2 1/2 c. blueberries
For the buttermilk glaze:
2 c. powdered sugar
3 T. buttermilk
1/3 c. whole milk
1. In the bowl of a stand mixer, beat the butter and sugar together until well-combined. In a large bowl, whisk together the flour, baking powder, baking soda, and salt. In a medium bowl, whisk together the eggs, egg yolk, buttermilk, and vanilla.
2. Alternate adding the dry and wet ingredients to the butter mixture alternately, in 2 or 3 additions each. Mix until just combined. Fold in the blueberries.
3. Pour the mixture into a lightly greased 9x9-inch cake pan, then bake in a 350-degree oven until a toothpick inserted into the center comes out clean, 20 to 30 minutes. Cool completely, then cut into 8 bars.
4. To make the glaze, whisk the powdered sugar, buttermilk, and milk together to combine. Make sure the glaze is runny. Add additional milk, 1 T. at a time, if needed. Place the bars on a wire rack and pour the glaze over top. Let it set completely before serving.
We did have vegetables, I promise. I lovely tray full of green goodness. You pick your favorites - I had asparagus, celery (actually, not my favorite at all, but seemed obligatory), sugar snap peas and Persian cucumbers.
To go with the crudite were a Chickpea + Chive Mash and Cashew Cheese. Originally, the mash was meant to be a warm dish, a bit polenta-like, topped with roasted vegetables, but when I tasted the mixture from the food processor, it seemed more useful as a fancy hummus.
And when the Cashew Cheese turned out to be the dip of my dreams, I pulled out my favorite serving dish (I love compartments), and had a nice little appetizer for the game-watch.
Chickpea + Chive Mash
slightly adapted from Dolly and Oatmeal
makes about 2 cups
1 c. drained, canned chickpeas
1/4 c. fresh chives
1 garlic clove, roughly chopped
1 t. fresh lemon juice
1 1/2 T. extra virgin olive oil
3-4 T. water
salt and pepper to taste
1. Combine all ingredients in the bowl of a food processor, and process until smooth. Serve immediately.
slightly adapted from Choosing Raw
makes about 2 cups
2 c. raw cashews, soaked 2 hours or overnight in water
1/2 t. sea salt
1/4 c. lemon juice
3 T. nutritional yeast
1/2 c. water
1/4 c. tightly packed basil
1. Drain cashews and rinse them. Add the drained cashews to the food processor along with the salt, lemon, and nutritional yeast. Pulse to combine.
2. Let the motor run, and drizzle water in, stopping a few times to scrape the bowl down. Keep blending till the cheese has the consistency of a light cream cheese or whipped ricotta. Add the basil and pulse to combine. Serve immediately.
So let's see - sweets, check. Veggies, check. Carbs are next. And this Pasta with Green Onion Sauce quickly became my favorite dish of the night. It's like an elevated pasta salad, and is equally good warm, cold or at room temperature. Really, the perfect potluck/game-watch side.
I don't know what can of voodoo you need to do to turn the green onions into a puree, but I stopped fighting it, and the added texture actually improved the dish for both the mouth and the eyes. If the apple is too weird for you, leave it out, but it was nice to have a little sweetness to go with the bite of the onions.
Pasta with Green Onion Sauce
slightly adapted from 101 Cookbooks
1 lb. of your favorite pasta shape
1/4 c. olive oil
4 c. thinly sliced green onions
3 medium cloves garlic, chopped
salt and pepper, to taste
zest and juice of one lemon
2 oz. grated Parmesan
4 c. arugula
1 large apple, diced
1. Cook the pasta in a large pot of well-salted water until al dente. Set aside at least 1/2 c. of pasta water, then drain pasta and set aside.
2. In the meantime, heat the olive oil in a large skillet until hot. Add most of the green onions, all of the garlic, and a pinch of salt. Cook until the onions soften, and the garlic begins to take on some color, about 4 minutes. Remove from heat and let cool for a couple minutes.
3. Use a hand blender or food processor to puree the green onion mixture along with 3/4 t. salt, 1/4 t. black pepper, zest of the lemon, half the lemon juice, and the reserved pasta water. Puree and taste. The green onion flavor should be assertive. Stir in the Parmesan.
4. Combine the macaroni with the green onion sauce in a large bowl. Toss well. Add the arugula and most of the apple and toss again. Taste, and add more pepper, salt, or lemon juice if needed. Serve topped with the remaining apple and green onion.
Here's that possible Thanksgiving contribution - a lovely salad of some of my very favorite things: corn, coconut and almonds. If your tastebuds don't know the genius of this combination, please don't wait until Thanksgiving to find out. Make this immediately. It's fresh and light, with just the right amount of richness from the coconut and almonds.
Coconut Corn Salad
slightly adapted from 101 Cookbooks
3 T. butter
5 ears of corn, shucked
salt, to taste
3 T. fresh thyme leaves
1 c. big coconut flakes, well toasted
1 c. sliced almonds, well toasted
3 T. chopped red onions
big squeeze of fresh lemon or lime juice
1. Melt the butter in a large skillet over medium heat. Add the corn, sprinkle with a couple pinches of salt, and stir well - you want all the corn to be coated. Cook for just a minute, until the corn looses its raw edge, stir in half the thyme, and then transfer the corn to a large serving bowl.
2. Just before you're ready to serve, add most of the coconut flakes, most of the almonds, the rest of the thyme, red onions, and citrus juice. Stir well. Taste, season with more salt, to taste, and serve topped with the remaining coconut and almonds, and more juice, if needed.
And last, and also kind of least, an avocado chocolate pudding that is so delicious as pudding, but somehow didn't manage to translate into pie, strawberry trim be damned. While I have plenty of vegan friends, my game-watch bunch is decidedly un-vegan, and I got a lot of, "There's what in it?," and a couple of, "Does that taste good?" No, you assholes. I'm poisoning you with fake chocolate pudding.
Perhaps I'm being a bit extreme. Forgive me - by that time, the Cowboys had well lost, and I really wasn't having anybody talking back to my pudding pie.
Chocolate Avocado Pudding Pie
inspired by The Iron You
makes one 9-inch pie
For the pudding:
2 very ripe avocados
1/3 c. honey
1/3 c. cocoa powder
3 T. coconut oil
1 t. vanilla extract
1/2 t. ground chia seeds
1 9-inch Oreo cookie pie crust
1. Combine all the filling ingredients in a blender and blend until smooth and silky.
2. Pour the pudding into the pie crust, and refrigerate for at least 30 minutes before serving.
So, in case it's another month before I post, have a wonderful Thanksgiving, and have extra stuffing for me.
Sunday, November 2, 2014
Here's another recipe I don't recall the details of (#backdating), but I do recall that it's delicious and genius. It starts out with a fancy name, Pontormo Salad with Pancetta + Egg, but I don't recall why it's called "Pontormo" - is that a location? Do you have to use lettuce?
Well, I didn't use lettuce because my entire life goal is to use my all the kale in my garden, so just in case that's why it's a "Pontormo," I present to you my Kale Salad with Soft Scrambled Eggs.
Why is it genius, you ask? Well, because sometimes you want more of the stuff than you do of the eggs in a scramble. Sometimes you've just got to lighten things up a little, but a salad for breakfast just isn't warm and comforting enough. So, just put a few gently scrambled eggs on top of a lot of kale, and voila.
I'm not a huge fan of warm lettuce (get off my burger), so I'm not sure I would ever try the original recipe, but bring on the hearty greens variations. Perfectly dressed with both vinegars, and just enough fat from the rendered pancetta. Genius.
Kale Salad with Soft Scrambled Eggs
slightly adapted from Food52
2 1/2 oz. diced pancetta
1 1/2 T. chopped parsley
1 1/2 T. chopped fresh thyme
1 oz. kale, shredded
1 T. red wine vinegar
1 T. balsamic vinegar
salt and black pepper, to taste
1. In a small skillet over medium-high heat, combine the pancetta and herbs. Cook to render some of the fat from the pancetta, but do not brown.
2. Crack the eggs into a bowl, but do not whisk. Pour the eggs into the pan and cook, stirring over medium-low heat with a rubber spatula, until the eggs are lightly scrambled and still very soft. Season with salt and pepper. Remove the pan from heat to keep the eggs from overcooking.
3. In a bowl, toss the kale with a drizzle of both vinegars. Add the eggs and toss. Season with salt and pepper, and serve immediately.