Remember that kale from earlier this week? Well, I’ve still got about six large leaves of it left.
I told you it was a big bunch — huge, even. Supersaurus huge. (And no, this time I actually did not make that up. Google it.)
Okay okay, I’ll stop. Sheesh.
So it’s been a busy — and rainy — weekend, which means I sadly haven’t had much time to cook. As summer is winding down, I’m guessing you, too, are out there trying to take full advantage of what little of it is left, and probably don’t have lots of time to cook either… so I figured I’d share with you one of my super-fast, super-easy weekday dinners — one which is not at all original, unique, or particularly special: sauteed garlicky greens (in this case, my lingering, seemingly ineradicable bunch of Tuscan kale) with — wait for it — a fried egg on top.
…. Because, yes, probably half of my weekday dinners are [fill in the blank] topped with a fried egg. I’m sure you didn’t see that one coming.