In which it's delicious

The boiled kale was great. It really was. And in an amazing turn of events, I managed to make perfect toast. Like.... it was gorgeous. Beautiful toast.
Of course, it got all sogged up with the broth and the slippery kale and the egg yolk and the melting gruyere.... but still. For a minute, right between when I pulled it out of the broiler and when I smeared it all over with a garlic clove -- just golden, still soft, but crispy too.... it was wonderful.

So, the recipe, in case you didn't click on the link to Orangette.
1 medium yellow onion, diced.
2 tablespoons of butter and about the same of olive oil.
2 finely sliced garlic cloves.
A pinch of crushed red pepper flake.
Reportedly, about 8 ounces of kale. I used a bunch of Lacinato kale.
About 4 cups of a combo of water and chicken stock.

Put the oil and butter in a pot to melt up, and then add the diced onion while you're slicing the garlic and stripping the kale leaves away from the woody stems. When the onions are clear, but a little soft, add the garlic and a pinch of red pepper flake. Start slicing your (well washed) kale leaves into little ribbons - I did this by rolling them all up together and then slicing them perpendicular to the longest part (aka I took a leaf, stood it up, rotated it 90 degrees so it was lying on its side, and then cut it across so that my knife was going up and down)

Add the kale to the pot, with some salt, and toss it all around until the kale is all wilty. Then, add the water and stock until your kale is covered by about 1/2 an inch. Or until you get sick of it and have decided that it's done regardless. Not that this is when I stopped pouring in water or anything.... of course not.
Bring the liquid up to a simmer, and cover the pot while turning the heat down a little. You want it, apparently, to keep simmering and not boil. Whoops.

After about half an hour, fire up your broiler, slice your bread, and get your eggs out. Taste the kale - you might need to add salt. I sure did. Toast the bread up, and fry a few eggs. Perhaps get out the left-over hunk of gruyere that's in your fridge from Mac & Cheese making last week. To plate, grab the bread from the broiler and rub it all over with a garlic clove.
Put it in the bottom of a soup plate.
Spoon the kale and some broth over it. Shred some gruyere over (or parm/romano/whatevs), and then top with a fried egg. I'd recommend sunny side up -- Jesse's plate looked much more beautiful with the sunny-side eggs than my over-"quick before the top cooks too much" egg. More gruyere is always welcome here.

I brought out a second slice of gorgeous toast for dipping and soaking and the like, because the first piece got really soggy really fast.

And to my darling reader in Tulsa, OK -- I promise that as soon as I have more batteries for the camera, I will take more pictures. For now, they're being utilized by the drums. Smooches.

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