I LOVE LOVE LOVE weekend brunch, but admittedly, sometimes the old omelet or scramble just gets a little old.  

On Saturday, Whole Foods had a sale on organic kale, so I decided to get two bunches for my fabulous, to-die-for kale salad (recipe coming soon).  However, when I got home and sorted out the kale, I realized that I had gotten too much, so the idea of doing something with it for brunch struck me.

I set aside one bunch, cleaned it, dried it, removed the stem, and then coarsely chopped it up and tenderized it, leaving it in the refrigerator, covered with saran wrap over night. 

The next day, still not knowing what to do with it, I asked my family what they wanted for brunch, hoping it would spur some ideas.  When they collectively yelled: "EGGS"!  I just rolled my eyes, because frankly, we could use a little more creativity in the house.  

However, it occurred to me that I could incorporate the kale with the eggs and whatever else I could find in my fridge.  So I rummaged around and my Sunny Side Kale Goodness was born.  

Visual Recipe

1. Wash and thoroughly dry each kale leaf

2.  Combine 2-3 tablespoons of olive oil and 3/4 teaspoons of extra-fine grain salt in a large bowl and mix together thoroughly.

3.  Remove the middle stem from each leaf.

4.  Roll each leaf into the shape of a cigar (you can roll several leaves together to save time), and chop it coarsely (about 2" wide).  

5.  Place all your coarsely chopped kale into the bowl with the olive oil and salt and use your hands to rub the kale until all the leaves are well massaged and fully covered in the olive oil and salt mixture. 

6.  Cover and place in the refrigerator for at least 1/2 hour (this can be done the night before).

7.  Preheat the oven to 375 degrees Fahrenheit

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8.  Chop your veggies.

9.  Heat about 1 TBS of olive oil in your cast iron skillet until hot.

10.  Add the onions, mushrooms, and hot pepper and sautee for about 5 minutes over a medium flame, stirring often so the onions don't burn.  Add more olive oil as needed. 

11.  Add the garlic and sautee for an additional 1-2 minutes (don't forget to let the garlic rest for at least 10-15 minutes after you slice it - read why).  

12.  Add the tenderized kale to the pan.  You can add it in bunches if there's more than the pan can hold initially.  Stir it in with the rest of the ingredients in the pan and keep adding more kale to the top as it wilts and reduces in the pan.  2

13.  After all the kale has sufficiently wilted, crack 6 pastured eggs (2 per person) on top of the mixture.  Try to keep away from the edges,  so that you have no run-aways and don't risk popping a yolk.

14.  Sprinkle some crumbled feta cheese over the top of everything (the amount is up to you - I used about 1/4 cup) 

15.  Transfer your oven-safe pan into the oven and bake for 5-10 minutes (closer to 5 if you like your yolks runny)

And voila!!!  The most delicious brunch ever!  Just make sure that you make enough for the troops, they'll be asking for seconds.  

16.  Serve with fresh avocado cubes and a sprinkle of paprika on top and enjoy.

Sunny Side Kale Goodness

makes about 3 servings (although the troops would have eaten more)

Ingredients

• 1 bunch organic lacinato kale, roughly chopped and tenderized
• 1 small red onion, finely sliced 
• 1 package button mushrooms, chopped
• 1 small chili pepper  (your choice)
• 4-5 organic garlic cloves, sliced (don't forget to let the garlic rest - read why)
• 6 pastured, organic eggs
• Crumbled feta cheese
• Olive oil
• salt, pepper, and paprika to taste  

Directions

1. Tenderize the kale (can be done the night before)

• Wash and thoroughly dry the kale leaves.
• Combine 2-3 tablespoons of olive oil and 3/4 teaspoons of extra-fine grain salt in a large bowl and mix together thoroughly.
• Remove the middle stem from each leaf, then roll each leaf into the shape of a cigar (you can roll several leaves together to save time), and chop it coarsely (about 2" wide).  
• Place all your coarsely chopped kale into the bowl with the olive oil and salt and use your hands to rub the kale until all the leaves are well massaged and fully covered in the olive oil and salt mixture.  Cover and place in the refrigerator for at least 1/2 hour (this can be done the night before).

2.  Preheat the oven to 375 degrees Fahrenheit.

3.  Heat about 1 tablespoon of olive oil in your cast iron skillet, then add the sliced onions and mushrooms, and minced hot pepper (you can adjust the amount to control the heat, a lot of which burns off while cooking.  I added about 1/2 the pepper and my 10 year old didn't find it too spicy.  If I were just cooking for my husband and me, I'd have used a hotter pepper and likely the entire thing) and sautee for about 5 minutes over a medium flame, stirring often so the onions don't burn.  Add more olive oil as needed.  

4.  Add the sliced garlic and stir it in with the other ingredients (don't forget to let the garlic rest for at least 10-15 minutes after you slice it - read why).  Sautee for an additional 1-2 minutes, stirring often (garlic can burn quickly, so watch for that).

5.  Add the tenderized kale to the pan.  You can add it in bunches if there's more than the pan can hold initially.  Stir it in with the rest of the ingredients in the pan and keep adding more kale to the top as it wilts and reduces in the pan.  

6.  After all the kale has sufficiently wilted, crack 6 pastured eggs (2 per person) on top of the mixture.  Try to keep away from the edges,  so that you have no run-aways and don't risk popping a yolk.

7.  Sprinkle some crumbled feta cheese over the top of everything (the amount is up to you - I used about 1/4 cup) 

8.  Transfer your oven-safe pan into the oven and bake for 5-10 minutes (closer to 5 if you like your yolks runny).

9.  Serve with fresh avocado cubes and a sprinkle of paprika on top and enjoy.