Kale and Leek Potato Rösti With Poached Eggs & Hollandaise

Basically anything that involves eggs and potatoes for breakfast is my jam. I make something almost every weekend involving those two items and never get sick of it. Throw some homemade hollandaise on there, and I’m in love. A rösti translates literally to “crisp and golden” and is basically made of just shredded potatoes that are cooked until – you guessed it – crisp and golden! Basically the same as a potato latke. I jazzed mine up by adding shallots, leeks, and kale. I think I ate this entire plate in record time, though I plan to beat that record the next time I eat it.

Ingredients: (serves 1)
1 cup frozen shredded potatoes, run under water until thawed
1/2 cup lacinato kale, chopped well
2 inches of a leek, washed well and chopped small
1/4 shallot, minced
1 egg white (you’ll only need about half – keep the yolk for the hollandaise recipe below!)
1/2 tablespoon all-purpose flour
1 whole egg (for poaching)
Apple cider or white vinegar (optional, for poaching water)
Salt and pepper, to taste
Red pepper flakes
Olive oil

Hollandaise: (serves 1 person)
1 egg yolk
1/2 teaspoon lemon juice
1/4 stick of unsalted butter
Black pepper

Start by thawing your frozen shredded potatoes by running them under the water for a minute. Squeeze out the water as best as you can, then set aside. Alternatively, you can use fresh potatoes but shredding them, rinsing them under water, then squeezing out the excess liquid… but I was feeling lazy. Anyway, add a little olive oil to a small pan and sauté the shallots, kale, and leeks until softened. In a bowl, toss together the kale/leek mixture along with the shredded potatoes, red pepper, salt, and pepper. Next mix in half an egg white and the flour to help bind the mixture. In the same pan you cooked the kale/leek in, heat some more olive oil over medium heat, then scoop the entire potato mixture into a ball and form into a flat pancake with your hands. Place in the pan and press down with your spatula to help flatten it more, while keeping the edges intact. Cook for about 5 minute, then flip it over and cook the other side for another 5 minutes. You want the outside to be golden and crispy.

While the potato cooks, make the hollandaise sauce. Fully melt the butter in the microwave. In a metal bowl, whisk together the egg yolk and lemon juice for about a minute – you’ll see it thickens a bit. Fill a pot with about an inch of water and bring it to a boil then turn off the heat. Place the metal bowl on top of the pot (making a double-boiler) and while whisking vigorously, slowly add in a little bit of the melted butter at a time. You really need to whisk fast to avoid the eggs scrambling. Once all the butter has been whisked in, remove from the double boiler and add a pinch of cayenne and black pepper. Taste and add more lemon if you’d like. Set aside until ready to use, but give it a little whisk here and there to avoid a film on the top. If it thickens to much while sitting, you can add a tiny tiny splash of warm water to loosen it.

To poach your egg, boil some water in a medium sized pot. Add about a teaspoon of apple cider or white vinegar (helps make them fluffy) then swirl the water with a spoon to create a whirlpool to drop the egg into (this will help the egg to keep its round shape.) Gently pour in the egg. Cook for about 30-60 seconds before removing with a slotted spoon. I usually lift them slightly out of the pot and gently poke the centers until it feels a little firm but runny in the center.

Top your potato rösti with your poached egg and hollandaise and get to eating!!

Kale & Leek Risotto

Risotto! It is so easy to make, and pretty much fail proof. It is one of my go-to meals when I have a lot of veggies on hand and want something fairly quick and easy to make after a long day at work. This week I used a mixture of kale, shallots, leeks, lemon, and Parmesan cheese – a little army of magical flavors. If you haven’t tried making risotto before, I recommend it!

Ingredients: (serves 2)
1 tablespoon olive oil
1 large garlic clove, minced
1/2 shallot, chopped
1 heaping cup sliced leeks
1 cup arborio rice
1/2 cup water
Juice of half a lemon (plus more at the end, if needed)
1/2 tablespoon lemon zest
Pinch red pepper flakes
3 cups unsalted chicken stock (or broth)
1 cup de-stemmed chopped kale
1/3 cup chopped fresh parsley
1/4 cup grated Parmesan cheese
Salt and pepper, to taste

Start by bringing the chicken broth to a simmer in a medium saucepan. Keep on low.

In a heavy saucepan, cook the garlic and shallot in some olive oil for a minute, then add the leeks and cook together until everything is softened, about 3-4 minutes. Add the rice and stir for another 1-2 minutes to toast the rice a little. Next add the 1/2 cup of water, lemon juice, lemon zest, and the red pepper flakes. Cook and mix until liquid is absorbed. Now, start adding the chicken stock… you’ll want to add 1/2 cup of the hot chicken stock at a time, cooking until liquid is completely absorbed before adding your next 1/2 cup of stock. Repeat this until all the stock us used. It will take about 15 minutes or so. You want to be stirring constantly to move the rice around and help it from sticking to the bottom of the pan. The rice will be soft but will still have a little firmness to it when finished. When the rice is about done, toss in the kale and parsley, then salt and pepper to taste. At the very end, fold in the Parmesan cheese.

Risotto is a great side and goes with almost anything. I eat it as my main meal a lot too, and often top it with a poached egg.

Kale Potato & Beet Galette With Feta Cheese

I was planning on a making a pizza with some leftover pizza dough I recently froze (or so I though) but when I took it out of the freezer, I realized it was leftover dough from the last galette I made! Whoops. I ended up just making a galette instead, but it was just as delicious! I’ll have to start labeling the things in my freezer from now on though…


1 cup all-purpose flour
1/2 teaspoon salt
1 tablespoon sugar
6 tablespoons cold unsalted butter, cut into small cubes
1 large egg, beaten

2 cups kale, roughly chopped
1/2 shallot, chopped
1 garlic clove
2-3 fingerling potatoes, thinly sliced
2 small golden beets, thinly sliced
Salt and pepper, to taste
1 cup crumbled feta cheese

Start by making the dough as it will need some time to chill in the fridge. Whisk together the flour, sugar, and salt. Cut in the butter with a pastry cutter, or use your hands. If using your hands, you simply want to roll the butter chunks between your fingers with the flour until it resembles the texture of small peas. Pour in the egg and mix until incorporated. Pour out onto a flat surface and shape into a disk, then wrap in plastic wrap and place in the fridge for at least an hour.

When the dough is almost ready preheat oven to 375 degrees.

Start cooking the other ingredients. Saute the beets and potato slices in olive oil until fork tender, set aside. Next saute the garlic and shallots in olive oil until softened, then add the chopped kale and cook until wilted, about 3-4 mins. Salt and pepper to taste.

Roll out the rough on a lightly floured surface until you have a full circle. Add 1/2 of the feta cheese on the bottom of the dough, leaving a 2-inch border. Top with half the kale and shallots, followed by the beets and potatoes, then the rest of the kale. Top with remaining feta cheese, then fold the edges of the dough over the filling, and brush the edges with the egg wash.

Place in the oven and cook for 30 mins or until the dough is golden brown. Enjoy!




Eggplant Rollatini With Kale

Roasted eggplant filled with cheese… what else do you even need in life! This recipe is so easy to make and absolutely delicious. It was the first time I made it and I will definitely be making it again! Totally worth turning my oven on in the hot weather yesterday…

1 eggplant, cut into ¼ inch slices (the long way)
2 cups ricotta cheese
1 cup shredded mozzarella cheese, plus more for topping
½ cup shredded Parmesan cheese
2 cups chopped kale
½ cup chopped yellow onion
1 large garlic clove, minced
Good pinch red pepper flakes
2 cups tomato sauce (I used tomato basil)
Olive Oil
Salt and pepper, to taste

Preheat oven to 350 degrees. Place the sliced eggplant on a baking sheet (you may need two) and brush both sides with olive oil. Bake in oven for about 10 minutes or until soft. Remove from oven and let cool.

While the eggplant is roasting/cooling make the filling. Saute the garlic, onion, kale, and red pepper flakes in some olive oil for about 5 minutes. Salt and pepper to taste. In a large bowl mix together the ricotta, mozzarella, and Parmesan. Add the kale mixture and stir together.

When the eggplant is cool enough to handle, add a good dollop of the ricotta mixture to one end, and gently roll up each eggplant piece. Pour enough tomato sauce onto the bottom of a baking dish to cover it, then add the rolled eggplants, fitting them closely together. Top with more tomato sauce and additional mozzarella cheese. Cover with foil and bake for 30-40 minutes. Try to not let the foil touch the cheese though otherwise when you remove the foil, it’ll take the cheese with it (as I unfortunately learned.) Remove foil and let bake for another 5-10 minutes or until the cheese is slightly golden.

Let cool for a few minutes before serving. Enjoy with maybe a side salad and/or crunchy bread!

Spicy Shakshuka With Kale


I’ve been wanting to try making shakshuka for a while. I love eggs, I love tomato sauce, and I love any excuse to dip bread into something. So it seemed like a perfect meal for me. And it was! Definitely one of my favorite things I have made in a while. So good on a cold fall night, and very easy to make. I added kale to mine, but you could add any greens or veggies you have in the fridge really. I also topped it with goat cheese which I loved!

2 small garlic cloves, minced
1/2 shallot, coarsely chopped
1/4 teaspoon smoked paprika
1/4 teaspoon turmeric
1/4 teaspoon dried basil
Good pinch red pepper flakes
1 can diced tomatoes (half pureed in a food processor)
1 cup kale, coarsely chopped
2 eggs
Olive Oil
Water, as needed
Salt and pepper, to taste
Grated Parmesan cheese, for topping
Goat cheese, for topping
Bread, for serving

Saute the garlic and shallot in a skillet with olive oil. Cook until softened, about 2 minutes. Add the paprika, pepper flakes, turmeric, and dried basil. Next add the tomato sauce (both diced and pureed) and cook until it comes to a simmer. Salt and pepper to taste. Add the kale and cook for another 3-4 minutes. You’ll notice the tomato sauce starts to thicken after a while, so add tiny bits of water as you go to bring the sauciness back to life! Make two little pockets in the sauce, and crack your eggs into them. Cook for about 4-5 minutes or until the whites are cooked and the yolk is still soft/runny. Continue to add the water as needed.

To plate, scoop the egg and sauce into a shallow bowl. Top with fresh grated Parmesan cheese and goat cheese crumbles. Serve with some toasted bread!

Brussels Sprout & Kale Caesar Salad

I love Caesar salad, so when I got Brussels sprouts and kale in my CSA this week, I thought I would try it as an alternative to the usual romaine lettuce used for this salad. Homemade Caesar dressing is so easy to make, and so much tastier then that fake creamy dressing so many restaurants use. Normally you add an egg to the dressing, but I didn’t because I planned on topping my salad with a soft boiled egg. Plus I don’t think you sacrifice any flavor when omitting the egg in the dressing anyway. Next time I might add some crispy pancetta, or maybe some fried capers in addition to the croutons I made!

2 cups brussels sprouts, trimmed and leaves peeled
1 cup laminate kale, shredded
Freshly grated Parmesan cheese
1 egg, soft boiled
French bread, cut into crouton size pieces
Olive Oil
Salt and pepper, to taste

Caesar Dressing:
2 tablespoons lemon juice
2 oil-packed anchovies
1 garlic clove, minced
1/2 teaspoon Dijon mustard
1/4 cup extra-virgin olive oil
2 tablespoons grated Parmesan (plus more as needed)
Salt and pepper, to taste

Preheat oven to 350 degrees. Toss the croutons with olive oil, salt and black pepper. Bake for 15 mins or until crispy. Set aside to cool.

In a mortar and pestle, mix together the anchovy, garlic, and a pinch of salt. Add in the lemon juice and mustard and mix well. Very slowly whisk in the olive oil until it thickens a bit, then stir in the grated Parmesan cheese and pepper. Add more lemon juice and/or salt if needed.

For the egg, boil a small pot of water and gently add your egg. Cook them for 7 minutes, then remove immediately and place in a bowl of ice water. This will help stop the cooking process and will leave you with the perfect semi-runny egg!

I decided to quickly blanch my greens to help soften them just a tiny bit. Add the greens to a pot of boiling water for about 15 seconds, then remove and place in a bowl of ice water. Again, this will stop the cooking process. Put the greens through a salad spinner to dry (or pat lightly with a paper towel) then place in a large bowl. Alternatively you can skip this process and just keep the greens raw if you prefer.

Toss well with the Caesar dressing, then sprinkle with Parmesan cheese and top with the croutons and soft boiled egg. Enjoy!

Kale & Potato Enchiladas With Salsa Verde

Normally when you think of enchiladas, you think of beans, meat, and cheese. But in my attempt to make a healthier version, I used kale, potato, and mushrooms. They came out pretty good! Mainly because rolling anything up in a tortilla and covering it in sauce is fail proof, and DELICIOUS.

2 cups chopped kale, stems removed
3 medium potatoes, peeled and cubed small
1 medium yellow onion, chopped
2 portobello mushrooms, chopped
1 garlic glove, minced
Good pinch red pepper flakes
Salt and pepper, to taste
7 medium tortillas

Salsa Verde:
12 tomatillos, husks removed and rinsed
1/2 yellow onion
3 garlic cloves
1 jalapeño, seeds removed
Handful of cilantro
1 lime, juiced
Olive oil

Start by making the salsa verde. Preheat the oven to 350 degrees. Toss the tomatillos, onion, garlic, and jalapeño in some olive oil, and bake for about 30 minutes. Remove and let cool slightly. Place in a blender with the lime juice and cilantro, and blend until smooth. Set aside.

For the enchiladas, boil the potatoes until fork tender, and cook the mushroom in a skillet until slightly browned. In a large skillet, sauté the onion and garlic until translucent, about 3 minutes or so. Add the kale and cook until wilted, then toss in the mushrooms, potato, red pepper flakes, salt and pepper, and let cook for a few more minutes.

Pour some of the salsa verde in the bottom of a baking dish. Fill each tortilla with a good helping of the vegetable mix, and place them side by side in the dish, covering them with the rest of the sauce.

Cover with foil and cook for 30 minutes, then remove the foil and bake for an additional 10 minutes. To serve, plate enchiladas and drizzle with some hot sauce, feta cheese, and fresh cilantro!

Sweet Potato & Kale Gnocchi With Shiitake Mushrooms

I’ve never attempted homemade gnocchi before and thought it would be a fun Wednesday night experiment for me. I had some kale, a huge sweet potato, and a bag of fresh shiitake mushrooms from my CSA bag this week, so I figured I would use those as my main ingredients. I got my first surprise then I cut into my sweet potato to realize it was white, but after some investigating it turns out sweet potatoes are technically white, and YAMS are the orange ones. So there was that. My next surprise was how easy it was to make gnocchi from scratch! The dough was very easy to make, it was rolling them out and cutting them that took a little longer, though the whole thing probably took 30 minutes.

I chose to make a simple brown butter sauce as I didn’t want to take away from the actual flavor of the gnocchi. I ended up squeezing a lemon over it in the end which I think added some necessary acidity to the dish. Overall a successful pasta party for one!

2 cups sweet potato, peeled and cubed
1 cup laminate kale, deveined/blanched/chopped
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon nutmeg
2 cups all-purpose flour
1/2 stick unsalted butter
2 cups fresh shiitake mushrooms, stems removed, sliced
Good pinch of cayenne pepper
Good pinch of ground sage
Pinch red pepper flakes
1 lemon, for serving
Shaved Parmesan cheese, for serving

Get a pot of salted boiling water going and add the sweet potato. Cook until fork tender, then drain and mash in a separate bowl. In another pot, simultaneously blanch the kale by boiling for a minute or two then rinsing under cold water to stop the cooking process. This will help keep it nice and green. Chop the kale very well then add to the bowl with the potato. Mix in the salt, pepper, and nutmeg. Next, add 1/2 cup at a time of flour to the mixture until you have the consistency of pasta dough. You want it to be somewhat elastic and a little sticky, but able to hold its shape. I used about 1 1/2 cups. Divide the dough into 5-6 smaller balls.

On a floured surface, roll each ball out with both hands until you have about a 12 inch long, 1/2 inch diameter wide log. With a floured knife, slice about 12 (1) inch pillows and press them between the backs of two forks to give them that ribbed look.

In a pot of salted boiling water, add a splash of olive oil (to help with the sticking) and toss in about half of the gnocchi. They may stick to the bottom of the pot, so it helps to swirl them with a spoon in the water for the first minute. Cook the gnocchi for about 5 minutes or until they float to the top, then give them one more minute before removing with a slotted spoon.

While the gnocchi is cooking, sauté the shiitake mushrooms in some olive oil. Don’t mix them around too much, as it’s nice to get them a little caramelized on the sides. Add a 1/2 stick of butter, along with the cayenne, sage, red pepper flakes, and a little pepper. Cook until the butter has browned and has a nutty fragrance to it. Make sure not to overcook it though, it can happen fast!

Plate some gnocchi and pour a bit of the brown butter and mushrooms over top. Add some fresh shaved Parmesan cheese and a light squeeze of fresh lemon. Enjoy!


Kale & Butternut Squash Pizza With Ricotta

Pizza is one of my favorite things to make- the toppings are endless! And there’s something special about pulling a homemade pizza out of the oven. For me, it’s important to get the crust nice and thin, otherwise you feel like you’re eating a loaf of bread with stuff on top of it. Sometimes when I am feeling ambitious I will make my own pizza dough, but on a weeknight after work I tend to just grab a ball of dough from the grocery store, or better yet, I buy some at my local pizza place for a few bucks. Once you make your own pizza you’ll never go back to the boring stuff!

1 small bunch kale, roughly chopped
1/2 large butternut squash, peeled and cubed small
1/2 small red onion, chopped
3 garlic cloved, minced
1 cup fresh ricotta cheese (plus more for topping)
Parmesan cheese, for topping
4-5 tablespoons honey
1/4 teaspoon paprika
Pizza dough, enough for (1) pizza
Salt and pepper, to taste
Olive oil

Preheat oven to 350 degrees. Place the squash on a baking sheet, and drizzle with olive oil, salt and pepper. Bake in oven for about 20 minutes or until fork tender. Next, add some olive oil to a pan and saute the garlic and onions until translucent. Add the kale and cook until wilted, about 5 minutes.

On a floured surface, roll out the pizza dough. Place on a floured baking sheet and drizzle with a little olive oil. Spread the ricotta cheese all over the pizza, then add the kale mixture and the butternut squash. Top with some more ricotta cheese, Parmesan cheese, and salt and pepper. Cook for 25 minutes or until crust is golden. In the meantime mix together the honey and paprika. Let cool for a few minutes then drizzle the spiced honey over the top of the pizza. Alternatively, you can leave on the honey on table for guests to drizzle themselves!


Eggs Florentine With Kale

Eggs Florentine is one of my favorite breakfast items, so when I woke up to a cold rainy morning, I decided to stay in and make it at home! It is usually made with spinach, but I used kale instead this time. I made my own hollandaise (it’s easier than you think!) but a few places sell it pre-made, like Trader Joes.

Ingredients: (serves 1)
1 cup chopped kale
1/2 small white onion, chopped
2 garlic cloves, minced
2 eggs, poached
1/3 cup feta cheese
Olive oil
Salt and pepper, to taste

2 egg yolks
1/2 teaspoon lemon juice
1/2 stick unsalted butter, melted
Salt and pepper, to taste
Pinch of cayenne pepper

Heat some olive oil in a pan over medium heat and saute the garlic for a minute. Add the onion and cook until translucent. Next add the kale and cook until it wilts down a bit, about 5 minutes. Add the feta cheese and salt and pepper to taste. Keep on low heat until ready to plate.

Next make the hollandaise! Add about two cups of water to a pot and bring to a simmer, keep on low. Melt the butter in the microwave and set aside. In a metal mixing bowl, add the egg yolks and lemon juice, whisking vigorously until it thickens and almost doubles in size. Next, place the metal bowl on top of the pot and turn off the heat. Immediately start whisking very fast, slowly pouring in a tablespoon or so of the melted butter. Don’t stop vigorously whisking the entire time! Add a little more butter and repeat until all the butter is added. Make sure to do just a little butter at a time. Set aside and whisk in a little black pepper, cayenne, and a few sprinkles of lemon juice.

To poach the eggs, boil some water in a medium sized pot. Add about a teaspoon of apple cider vinegar (helps make them fluffy!) and pour the eggs in one at a time. Cook for about :30-:60 seconds before removing them with a slotted spoon. I usually lift them slightly out of the pot and gently poke the centers until it feels a little firm but runny in the center.

To plate, place some of the kale mixture on your toasted English muffin, then top with poached eggs and hollandaise!