Oh man, this was so good:
We had a surprising variety of fresh vegetables around, including a container of baby kale that I had found on manager's special and hadn't used soon enough to make a salad out of it. Just a tiny bit wilty.
So, for lunch the other day, I caramelized half an onion, added a julienned carrot, half a sliced red pepper, some grape tomatoes, and garlic; I sauteed those for about a minute. Then I added the kale and cooked for less than a minute. Meanwhile, I cooked eggs (started in cold water, boiled 4 minutes....whites hard, yolks runny) and toasted some bagel pieces for croutons (we were out of bread).
SOOOOOOO good. The bitterness of the kale with the sweetness of the peppers and the richness of the yolks......
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