Today for lunch, I knew I wanted to make something with a tortilla, the last egg, and some kale.
If you have not added kale to your pantry or palate yet, this may be a fun introduction.
Kale was a mystery food to me a few months ago. Then I found this recipe for Kale Chips. I was intrigued. Then I was hooked. That was the beginning of a friendship. We now meet every week or so to enjoy each others’ bright, yet earthy qualities. 
I recently had the pleasure of enjoying East African food, particularly dishes served on a really yummy bread called injera. Injera is a spongy, stretchy, sourdough-y ‘bread’ that is flat like a tortilla but much larger. It needs a special plate!
If you have never had injera, I encourage you to find the closest Ethiopian restaurant and schedule a date with someone. We have a dear church friend who owns Flamingo, an Ethiopian/Eritrean restaurant in Saint Paul – if you make it there your belly will be glad you did. 
I look forward to making this bread at home someday. We did some research, and it seems to be an art which requires special equipment… so it’s on our someday hobby list.
The fun part about eating with injera is that it serves as the eating utensil as well.
An edible spoon?! Of course that’s a great idea. And it really is lots of fun, too!
You tear off a piece and grab or scoop up some food and bring it to your mouth for wonderful mix of textures and tastes.
With my kale, my tortilla, and my egg I used inspiration from the African culture, combined with my craving for B vitamins – I mean an egg, and created a joyful and satisfying lunch I will not soon forget. I may have to have this again tomorrow – it was that good.
Recipe: Kale and Egg on Mock Injera
To Buy:
- Kale – 1 bunch
- Egg – 1 or 2 per serving
- Tortilla – 1
- Cheese – 1 tablespoon or so
- Oil
- Salt and pepper
To Do:
- Pull kale off of stems and tear into pieces. Discard stems.
- Wash and dry kale (I love my lettuce spinner)
- Heat oil (I like olive, grape seed or sunflower) in a large pot or skillet on medium high with salt and pepper.
- Add kale with a couple tablespoons of water and cover for a minute.
- During this minute you can cook the egg(s) over easy and heat the tortilla.
- Keep stirring kale until all is cooked. Will be slightly wilted and bright green.
- Add more salt and pepper if desired.
- Take the kale you will use and chop it into pieces.
- Place a tortilla on a plate, add chopped kale to the middle, place egg(s) on top of kale, sprinkle cheese over egg(s). I like a little more salt and pepper over everything.
Enjoy breaking the egg yolk over the kale and biting into this crunchy and creamy treat.
But even if this isn’t on your menu…
…Enjoy whatever you eat today…
Good stuff!! And I never even really knew that I liked eggs “over-easy” until I tried this. It was fun trying something I eat all the time in a fresh new way.