this is one of those things where, after taking a first bite, all your wishes of giving up your physical form to become a divine energy just floating through the cosmos for the rest of existence, suddenly disappear with the january wind.

yes i’m Back On My Bullshit and coming back at you with more kale. i’m sorry i guess but actually not really.

for your consideration: it is a frozen winter morning. you stumble half-dead into the half-heated kitchen. you dump basically an entire bottle of creamer into your cup of coffee because while you live for your morning coffee and sometimes can’t fall asleep at night as you’re too excited to wake up and drink a cup or two, you just can’t stand the bitterness of it and the swirl of sweet and cream and i-think-it’s-french-vanilla in your mug is the only thing that has meaning anymore.

next, you walk around the house, the apartment, the mansion, the shack, throwing the curtains wide to let in whatever form the light may take at midwinter’s 7 a.m. maybe it’s the sun filtered through the remnants of a blizzard. maybe it’s still dark and the only light is the glow of those please-god-take-them-down-already christmas lights twinkling across the street.

you’re starting to feel like a living thing again.

you put on this kale-cooking playlist i made you and start chopping onions.

before you’ve even made it to your favorite song, breakfast is served. you it it by the glow of memories of brighter days and know there will come a day when you sit romanticizing the eating of this happy little breakfast on a weekday morning in february at 7:37 am. the breaking of the egg yolk is the sunniest thing you can imagine. the warmest, the wrapped-in-a-blanket-ness of you.

once you’ve soaked up the goodness of the crispy cheese and of the creamy cream, you take a few deep breaths of whatever it is the season has to offer you and you’re on your way. it’s looking like a beautiful day.

kale, egg, and pepper jack breakfast skillet (adapted from kitchen sanctuary)
serves 2

ingredients

  • 1/2 white or yellow onion, diced
  • 1 tbsp butter
  • 4 tbsp heavy cream
  • 1/2 bunch kale, torn into bite-sized pieces
  • salt and pepper
  • 1 cup shredded pepper jack cheese, divided
  • 2 eggs

instructions

  1. melt the butter in a large skillet over medium heat. add the onion and saute until translucent and just beginning to brown. stir in the cream and heat until hot but not boiling. add in the kale and stir well, then stir in half the cheese, as well as salt and pepper to taste. turn the heat to low, place a lid on the pan and allow the kale to wilt for about 1 minute.
  2. remove the lid and sprinkle on the rest of the cheese. without stirring, cook a few minutes until the cheese is beginning to get brown and crispy around the edges.
  3. make a well in the center of the kale and carefully crack the eggs into it. cover the pan and cook on low until the white of the egg is just set. serve on it’s own or with a bagel. enjoy enjoy enjoy!