When your refrigerator is stocked with beautiful local greens and farm fresh eggs and you know you’ve got another load coming in a few days, you need to get creative with your meals. I’m eating kale, spinach, collard greens and lettuce in some form at almost every meal. Ah, but I’m not complaining.

I’m a fan of a hearty breakfast for a variety of reasons. If you start your day with a nourishing mix of healthy carbs, good fats and quality protein, your energy levels stay balanced and you don’t crash an hour after eating (you know, the high-impact donut-dive). When you start your day with real food, you think better, feel better and have more energy. And without that creamed-filled donut and mega-grande latte, you probably look better, too. You’re also less likely to gain weight if you eat a nourishing breakfast. All good reasons. If you’re a CSA member and are being bombarded with greens, a hearty breakfast is a good way to chip away at the volume.

Poached eggs on kale
what you need
2 cups organic kale
your choice of whole grain (gluten-free) toast *
pastured, organic eggs *

what you do
Wash kale well and separate stems from leaves. I use both as I like the crunchy ribs as well as the hearty leaves. Cut stems in 1 inch chunks and chop leaves into sections. Place one tablespoon coconut oil (or your oil of choice) in medium-sized skillet over low heat. Add the kale stems and sauté for 3 to 5 minutes, until slightly tender. Add leaves, stir gently for another 3 or 4 minutes. If the pan is too dry, add a splash of broth.*

While greens are cooking, poach two eggs in a small pan of water and toast your bread. Layer greens on toast, top with poached eggs. Finish off with fresh ground pepper and salt.

* I don’t eat bread very often, but there is nothing better than a poached egg on toast so I keep a loaf of gluten-free teff bread in the freezer. Teff is a powerful little grain; for more information, check here.

* I have a year-round egg share from Grant Farms and can’t imagine eating store-bought eggs. Seriously, there’s a HUGE difference in taste and quality. Plus, I like knowing my eggs come from hens living in style at the bird spa. Check here for detailed information.

* I always have a good-quality home-made or store bought broth in my fridge for sautéing veggies. It’s a healthy way to cook greens and great for making rice.

Here’s a nutrition profile for kale, courtesy of Nutrition Data. It’s good stuff.

Go forth and eat a hearty green breakfast!
Melissa