Kale Breakfast Salad (2024)

Kale is such a versatile green. It's heartier enough that it can hold up to heat while growing and through the cooking process but just tender enough that it can work in a salad. I tend to grow and use lacinato kale because I find the texture better throughout the cooking process. However, I recommend trying a couple different varieties to see which you like best.

Kale Risotto with Farro
Turmeric Rice with Coconut Kale
Kale and Feta Galette

Ingredients

Scale

Potatoes

1 pound fingerling potatoes (or any small variety)

2 cloves garlic, minced

2 tablespoons olive oil

½ teaspoon salt

Dressing

3 tablespoons olive oil

2 tablespoons sherry vinegar

½ teaspoon ground mustard

¼ teaspoon salt

¼ teaspoon black pepper

Salad

4 cups shredded kale

3 to 4 jammy eggs (Boiling water, six minutes, ice bath)

¼ cup breadcrumbs

Chili flakes, for serving

• Heat the oven to 400˚F. Quarter the fingerling potatoes and place on a sheet tray along with the minced garlic. Drizzle with olive and salt then toss until the potatoes are well coated. Roast until the potatoes are tender and starting to brown, 30 minutes or so.
• Combine the dressing in a small jar and shake until well combined. Place the kale in a bowl and drizzle with the dressing. Let rest until the potatoes are done.
• Once the potatoes are done and still slightly warm, assemble the salad. Add the potatoes to the kale along with half the breadcrumbs. Toss to combine. Place the eggs on top and sprinkle with remaining breadcrumbs and chili flakes as desired.

Tips + Tricks: No breadcrumbs? Make your own by cutting/tearing a couple pieces of bread into chunks and toasting in a the oven along with the potatoes, for about 15 to 20 minutes (depending on the size of the bread pieces). Then whiz in a blender or food processor.

Use up leftover ingredients: eggs, kale, potatoes