Have you ever thought of having vegetables for breakfast?

By vegetables for breakfast I don’t mean a few mushrooms and onions in a big omelet. I mean a whole plateful of dark, leafy kale as the main feature of your meal. This is now my favorite breakfast. (Right now my dad is rolling his eyes and thinking to himself that I have gone completely crazy.)

A great recipe for sauéed kale (see below) opened up a whole new world for Jeremy and me a couple of summers ago. On quinoa with some parmesan cheese grated on top? It’s absolutely delicious and the quinoa is an exceptional source of protein.

The beautiful leaves of the kale plant provide an earthy flavor and more nutritional value for fewer calories than almost any other food around. Although it can be found in markets throughout the year, it is in season from the middle of winter through the beginning of spring when it has a sweeter taste and is more widely available.  More

In his book (the #1 best-selling book on cancer in the world), Anti-Cancer, Dr. David Servan-Schreiber identifies kale as one of the top cancer-preventing foods available to us.

Colleen’s the one who pointed out that this incredible source of pure health would make a fantastic breakfast. And I am a convert. So now I get in a huge amount of greens a couple of times a week by having sautéed kale with Omega-3 eggs and some Minnesalsa (their web site needs some work, but this local micro-brewed salsa is fantastic and available at Kowalski’s…not sure where else you can buy it in the Twin Cities but it’s worth hunting down) on top for breakfast.

Believe me…it’s all good. (Even if it is good for you…dad!)

Kale and eggs

I'm not a food photographer, so you'll just have to trust me that it's more delicious than it looks!

Sautéed Kale with Garlic and Vinegar

(Rock Springs Farm CSA recipe)

1 bunch kale
1 Tbsp Olive Oil
Salt
2 cloves garlic
2 Tbsp red wine vinegar

Stem the kale and chop coarsely. Heat a large skillet, add oil and kale, and cook until wilted. Add salt and garlic, and cover the pan. When the greens are fully tender—from a few minutes to fifteen, depending on maturity—remove the lid and allow any excess liquid to cook away. Turn off the heat and add the vinegar.