Thanksgiving weekend is full. Full of family, friends, and food. There’s also a fair amount of shopping, coffee drinking, and laundry doing. Maybe a little "Office" watching thrown in for good measure.
Know what there’s not a lot of? Restraint. Of any kind. A third plate at Thanksgiving dinner? Sure! Eat pie at 8 at night and then power nap before Black Friday shopping? Obvi. Buy the child sized fingerless gloves because they’re pink and sparkly?! Duh!
Ok, maybe that last one was just me (and the two ladies behind me in line who saw what I had and snatched up pairs for themselves. My
of taste is vindicated!), but I’ll bet most of us are still feeling the
effects of an extended weekend full of nonstop eating. I’m surprised I didn't sweat mashed potatoes on my run this morning.
How can we rectify this situation? Kale. Kale is always the answer.
This warm kale salad is just the ticket to be the post-Thanksgiving bloat. Garlic and red onion offer big flavor without bulk. A fried egg offers filling protein but the runny yolk makes the meal feel just slightly indulgent.
Fried Egg and Warm Kale Salad (makes one serving, recipe by Amanda)
2 tsp. extra virgin olive oil
¼ of a medium red onion, sliced
½ of a red bell pepper, diced
1 tsp. chopped garlic
2 cups torn kale leaves, stems and ribs removed
1 whole egg
Warm the oil in a fry pan over medium heat. Add sliced onion pepper, stirring to coat with oil, and cook until almost tender, about 3 minutes. Add in garlic and sautee until fragrant, stirring constantly, about 30 – 45 seconds. Add kale leaves and cook until wilted, about 5 minutes. Transfer veggies to plate and return skillet to heat.
Add a little more oil to the pan, if necessary, before adding cracked egg into pan. Cook until white is set but yolk is still runny, or until desired level of doneness.
Top awaiting kale with egg and serve with a side of sweet potatoes if you’ve got those lying around. I know I do.
Cupcakes are also an acceptable answer. More on that later.