Kale and Eggs: An Easy, Nutritional (and Super Tasty) Breakfast

Top down view of a plate with fried kale and eggs

Kale and Eggs

If you want to know the truth, I have had this recipe in my WordPress drafts for weeks now. Weeks. Every time I would go to post it, just as something quick and easy, I would think, this is too simple, this is nothing special or, I don’t know, here we go with kale again, and I would talk myself out of it.

I do this kind of thing a lot. Maybe you do, too?

Kale Leaves

The last day of our Dole trip, during the one-hour drive between our hotel and the airport Friday morning, Gina from Skinny Taste said something to me and Tim that I haven’t been able to stop thinking about. She said, you know, when it comes to her blog, she’s noticed that it’s always been the quick and simple posts, not the elaborate and thorough ones, that have resonated most with readers. She could spend a ton of time crafting something just so, but then it’s that fast and easy breakfast she throws together in a rush that people get excited about.

And what her anecdote about blogging tells me is this: there is real value in creating, even in creating something simple, especially if it’s true. With blogs, it’s not only the award-winning sites that have something to offer; it’s the blogs written by people in their pajama’s, at late hours of the night, created because those writers are dying to make something, to publish something, to give a voice to all the thoughts in their head; it’s the blogs written by people who don’t want to forget their recipes, who want them recorded somewhere for their friends and their grandchildren; it’s the blogs pursued for no other reason than because they’re fun.

I think this applies to more than blogging.

Every now and then, one of you tells me you want to start a food blog—or, to write more or, to experiment with flours or, to learn more about whole foods—yet then you wrestle with questions like “What do I have to say?” or “But it won’t be as good as X,” and I get it because they’re the same questions I wrestle with.

So here is what I want to say to you, to say to us: first of all, you should know that there are bloggers (just like there are writers and musicians and chefs and painters) who will tell you not to even try unless you do what they did—commit to posting thrice a week or, really understand recipes or, shoot pictures that are as crisp and glossy as a magazine’s. There are bloggers, fellow creators, who will discourage you by giving you their blog stats and telling you about their blog trips and saying how long it’s taken them to get to where they are. Try not to listen to them.

When you hear these voices, remind yourself that there is something about the creative process that often makes us hesitate, that makes us question and compare, that makes us think, no one will want to read this kale and eggs post or, I need to tell people how great my work is so that it can feel true. When you sit down with another blogger and hear these things, realize they’re wrestling with the same struggle you are—and keep creating.

Eggs in Pan

In “Cold Tangerines” by Shauna Niequist, she says this about the value of making art, be it books or music or a food blog:

I know that life is busy and hard and that there’s crushing pressure to just settle down and get a real job and khaki pants and a haircut. But don’t. Please don’t. Please keep believing that life can be better, brighter, broader because of the art that you make. Please keep demonstrating the courage that it takes to swim upstream in a world that prefers putting away for retirement to putting pen to paper, that chooses practicality over poetry, that values you more for going to the gym than going to the deepest places in your soul. Please keep making your art for people like me, people who need the magic and imagination and honesty of great art to make the day-to-day world a little more bearable.

eggs for one

There’s nothing wrong with taking a real job, anymore than there’s something wrong with khaki pants, except that sometimes doing the culturally acceptable things are exactly what keeps us from pursuing creativity. The way I see it, just as the world needs more art, the world needs more people who are passionate about making it, and so therefore it needs more food blogs. Not because the writers will become famous authors. Not because they’ll get free things or gain acclaim. But because, at the most basic level, there is value in creating, value in putting something together the way our Creator does. And these days, every time I see a new blog, that’s what I’m thinking.

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Kale Almond Pesto: An Easy and Cheaper Alternative to the Original

A white ceramic bowl of Kale Almond Pesto. sitting on dark wooden table.

photo of Kale

The way I see it, kale is kind of like the book or blogger or skinny jeans you discovered back before everyone said it was cool. You genuinely liked it. You saw it for what it was. But now, set amongst the hipsters of East Nashville, you look like you’re only wearing them because the guy sitting next to you is.

photo of kale ends

It doesn’t matter if in addictive chips or green smoothies or salads massaged with oil, kale is cool. It’s giant sunglasses and “The Bachelor” and rehabbing your kitchen to look like a magazine. It’s Pinterest. And if you’re a person like me, someone who’s used to rooting for the underdog or talking about something obscure and not-noticed (kind of like you yourself can tend to be), it feels a little strange to get excited about something that’s gotten so big, as if you’re cheering for a team as they win the Superbowl or promoting a movie when it’s already won Best Picture. It feels like by pushing this product, this ingredient, you’re trying to ride on its coattails, like you’re trying to be cool, too.

photo of fresh kale

Here in Nashville, there’s this beautiful brunch spot I love, one with farmhouse tables and tall windows and mason jars and local foods, the cafe that holds the distinction of being the first place I ever ate at in this city, back when Becky and I met up with my friend Jarrelle in January of 2010, the day before I would meet Tim, the man I’d call husband less than two years later. Today, you go there on a Sunday morning and you’re looking at a two-hour wait for breakfast. Two hours.

That’s too popular, I told my friend Carrie. I think I’m done.

chopped kale

You could argue, successfully I think, that when something gains that much notoriety, when it’s that acclaimed, that beloved, it doesn’t matter much if I, one person, stop liking or reading or following it anymore. That comforts me. So sometimes, even knowing how much I like those artisan breads or thoughtful posts, I stop going back to that restaurant or that blog, and I know nobody’s too hurt in the process.

But other times, there’s kale.

photo of kale pesto in food processor

What could I really tell you about kale that you don’t already know? Half of you probably have it in your fridge right now. You’ve eaten it, you’ve juiced it, you’ve added it to smoothies. Kale is commonplace. It’s mainstream. I know. It’s true that kale is one of the most nutrient dense vegetables out there, but you’ve heard that already—probably even seen it on charts in the produce section of your local Whole Foods, if you have one nearby.

kale almond pesto

So I’m not going to tell you that there’s anything shocking or surprising about the following revelation; I’m just going to give it to you anyway, partly because it was something I didn’t know, partly because it was the best thing I ate all month:

Kale makes a killer pesto.

kale pesto toasts

Inspired by the haul at our first Delvin Farms CSA pickup, where our bushel box held two kinds of kale, collard greens, lettuce, green onions, garlic, yellow squash, sweet potatoes and strawberries (!), and which coincidentally arrived the day before we left for Florida, meaning we were hunting ways to make things last, Tim suggested pesto.

Combining kale with toasted almonds and Pecorino and olive oil was pretty elementary, and maybe it’s something you’ve already done before, but to us, slathered on toast and topped with sauteed tomatoes, it was enough to widen our eyes and have us slapping the table, looking for any and everything else we could spread it on.

It was also enough to remind me that sometimes when you like something enough, it doesn’t matter how many other people already do, too. What matters is it’s good.

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