Sweet Potatoes, Kale & Poached Eggs

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- Jen Wise

There is something so wonderfully simple about receiving food straight from a farmer’s hand. Isn’t there?

The market is inspirational. Wandering through the produce, smelling the flowers, bumping into neighbors and hearing stories straight from the farm – these are things that make our hearts buzz. These are the things that remind us that there is life all around us.

I love meeting the man who grew my apples. I love hearing about the hive where my honey was produced. I love knowing that the foods I’m preparing were meant for this time, this place. 

Preparing and eating foods from the market renews our connection to seasons and reminds us that there is a natural rhythm to life… and often times following that rhythm will yield a broader, more nutritionally rich diet.

Along with the dietary benefits you’re likely to notice the brighter flavors of recently harvested produce… and more affordable prices when the baskets are overflowing.

Have you cooked with garlic scapes? Broccoli rabe? Swiss chard? Snag what’s fresh and plentiful then find new ways to incorporate it into your meals.

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In our family we have a tradition that runs the length of farmers market season.  We dedicate one night each weekend to creating a new dish from a portion of our market goods. This practice has yielded a range of hits and misses – but more often than not we succeed in broadening our palates and adding another recipe to the box.  

This recipe is one of our recent favorites. The warm and satisfying sweet potatoes are well complimented by the bright, crisped kale creating a complete meal that needs no accompaniment.

Pick up your ingredients at this weekend’s market and enjoy a simple, nutritious fall meal with your loved ones.

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Sweet Potatoes, Kale and Poached Eggs

Ingredients:

2 small sweet potatoes

1 bunch of kale

4 eggs

splash of white vinegar

extra virgin olive oil

sea salt and fresh ground pepper

Preheat oven to 350 degrees.

Wash sweet potatoes and slice into ½ inch disks. Toss disks with olive oil and a sprinkle of sea salt then spread onto two rimmed baking sheets.

Bake at 350 for 20 minutes. Turn temperature up to 400 and bake 15-20 more, flipping potatoes halfway through, until browned on both sides.

 While potatoes are roasting, heat 4-5 inches of water in a pot until just before the boiling point.

Rinse kale, remove thick stems and cut or tear leaves into bite size pieces. Heat 1-2 tablespoons of olive oil in a large pan. Add kale and cook, turning occasionally, until bright green and slightly crisp. Sprinkle lightly with sea salt and fresh ground pepper.

Meanwhile, poach eggs one at a time and drain on a paper towel. (If you’ve never poached eggs, I recommend this simple tutorial.)

Divide sweet potatoes onto plates. Top each with kale and two poached eggs. Crack a little extra pepper on top if desired. Serve warm.

*note: this recipe serves two for dinner or four for lunch.

*To see a gallery of all of these pictures and more follow this link.

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