Special thanks to Greta Rybus, who took the lovely photos for this post (and taught me a few things about photography along the way).  Visit her website here, and check out her wonderful and fascinating blog, Who I Met.  
Have you ever made a recipe that you cannot get enough of?

I'm not sure if Elspeth or I have ever elaborated on our crispy kale obsession in this space, but people, it's a very real and very serious thing.  It all started with a instant message from my friend Liz who sent me a link to this recipe from Joy the Baker.  I made it once…and then again…and again.  I sent the recipe to Elspeth, who did the same.  Soon we were completely kale crazed and were making crispy kale at least once a week, if not more.  Finally, a few months into this obsession, we were each told by our significant others that we had to take a hiatus.  No more crispy kale.  

Well, I've taken a little hiatus - but not really.  When the weather warmed up and it started to get too hot to turn the oven on, I revived this recipe and tweaked it slightly.  Now, once again, I have it at least once a week.

It starts with a bed of greens – simple, ready for some spice.

Then make the dressing, whisk it up, and pour it over your greens.  

Fry an egg until the whites are cooked but the yolk is still slightly runny.  A runny egg always makes for a good salad.

Top your dressed greens with eggs and beans.

Eat, enjoy, repeat.  

Crunchy Greens with White Beans and Crispy Kale Dressing

I usually make this with napa cabbage, but it is delicious with any crunchy greens.  Be generous with the dressing, and be creative with the toppings!

1/4 cup olive oil
1 tablespoon soy sauce
1 teaspoon rice wine vinegar
1 teaspoon sriracha
2-3 cups ribboned greens (kale, romaine, or cabbage)
1/2 cup white beans
1 egg

In a measuring cup, whisk the olive oil, soy sauce, vinegar, and sriracha together until the oil no longer separates out.  Place the greens in a bowl and pour the dressing over them, and toss them until they are well coated.

Fry the egg, leaving the yolk slightly runny.  Place the egg over the greens, along with the beans.  Dig in!


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All text, photographs, and other original material copyright 2008-2010 by Elspeth Hay unless otherwise noted.