Wilted Kale, Feta and Fried Egg Tartine
Recipe provided by: LAURA GRIMMER
2 c. kale, stemmed and chopped coarsely
2 oz. feta, crumbled
Salt and pepper
Large boule-style homemade bread or artisanal bread, sliced into 4 ½-inch thick pieces
1. Pre-heat broiler on high.
2. Lightly toast bread slices on both sides and spread with a little butter. Massage kale with oil, salt and pepper until it relaxes, then divide atop the four slices of bread. Divide crumbled feta among the slices and broil until the kale is wilted and the cheese has melted, about 4-6 minutes.
3. Heat a non-stick skillet on the stove top and fry four eggs. Place eggs on top of the kale toasts and drizzle a little extra-virgin olive oil on top.