Kale for Breakfast? Yes!

Your mother told you a hearty breakfast is important, and she was right.  Try this kale dish and you will feel ‘full’ from the protein and slow carbohydrates.  Who knows, you may not even need a mid-morning snack!

8 cups kale.  Rinse your kale leaves and pat dry.  Grab the thick, bottom of the stem in one hand, and the green of the leaves in  the other. Rip them apart.  Thick white stem left in one hand, green leaves in the other. (Save the white stem/rib piece. Great for snacking or dipping, or freeze for your own stock later.)
Roughly chop the leaves so you have 8 loosely packed cups.

1 tsp crushed garlic
1/2 cup diced celery
4 green onions, diced, tops and all
2 medium, firm tomatoes, cored, seeded, and roughly chopped
2 tablespoons sliced, black olives
1/2 cup mushrooms, portabella +/or button, thinly sliced
3 Tbls olive oil
salt and pepper to taste
1/2 tsp apple cider vinegar
1 Tbls lite soy sauce
4 large, organic eggs
1 cup vegetable stock
4 slices Italian bread – toasted
3/4 cup fat-free sour cream blended with 2 Tbls prepared dijon mustard, 1 tsp dill weed.

In large saute pan heat olive oil.  Add onions, mushrooms, celery, garlic, and cook until onions are translucent.  Remove to another dish.  Add kale, vinegar, and soy sauce and stir quickly to wilt kale. Reduce heat to medium low.  Add spices.  Stir in onion mix. Add tomatoes and olives and cook to heat olives through.  Add 1 cup vegetable stock. Heat to gentle simmer.  Make 4 wells in mixture and crack an egg into each.  Salt and pepper eggs. Cover and cook until eggs set to desired consistency.  On plate, place toasted piece of Italian bread.  Scoop vegetable mix on top of bread and add egg on the very top.  Serve with fat-free sour cream to which you have added the mustard and dill

Served with fresh fruit this is an amazing lunch dish!