Sometimes, I help out at LHC in Tower Grove; I think I bring a certain gravitas to the joint – mostly because I’m twice as old as most of the employees. I truly enjoy bouncing ideas off cook Tom Valli. Case in point: Here’s a recent tête-à-tête about what has become my go-to meal after a shift.
Dee The Helper: I have to figure out what I want to eat. I’m thinking sauteed kale.
Tom The Cook: Really? Just a plate of kale?
Dee: Well, maybe throw an egg at it? Or two?
Tom: What if some bacon were to fall in?
Dee: Well, that never hurt anybody. What do you think would happen if some syrup spilled on the plate?
Tom: Syrup with bacon is good. Syrup with eggs is good. Therefore, it seems logical that syrup and kale would also be good.
Dee: Excelsior! We have hot sauce, right?
Tom: Goes without saying. Don’t tell anyone to order this in real life, OK?
Dee: I wouldn’t dream of it.
The Dee Special (Kale and Eggs) 1 Serving
1 to 2 tsp. olive oil
1 slice bacon, chopped
3 cups kale, stems removed, coarsely chopped
1 Tbsp. maple syrup
2 eggs
Kosher salt and freshly ground black pepper
Sriracha or other hot sauce
• Warm the olive oil in a skillet over medium-high heat. Add the bacon and cook 2 minutes. Add the chopped kale and saute 3 to 5 minutes until just starting to wilt. Transfer the kale and bacon to a bowl. Stir in the maple syrup and tent with foil. Set aside.
• Carefully wipe the skillet with paper towels and return it to the stove over medium heat. Add 1 teaspoon of oil, if needed. Crack the eggs into the skillet, pour in 2 tablespoons of water and cover. Cook no more than 3 minutes, until the whites are just set.
• Slide the eggs on top of the kale, season with salt and pepper, drizzle with hot sauce and serve.
This article appears in June 2014.