- 4 free range chicken eggs
- 1 teaspoon light vinegar (rice, apple cider, or white wine)
- About 4 cups water
- 1 cup thinly sliced leeks, white part only
- 6 medium cloves garlic, sliced
- 4 cups chopped kale
- 3 +1 tablespoons chicken broth
- 2 tablespoons fresh lemon juice
- salt and black pepper to taste
Bring water and vinegar to a fast simmer in a skillet large enough to fit eggs. Make sure there is enough water to cover eggs. While water is coming to a simmer, heat 1 tablespoon broth in a separate stainless steel 10-12 inch skillet. Saute sliced leeks in broth over medium heat for about 3 minutes. Add garlic slices and continue to saute stirring constantly for another minute.
Add kale, broth, and lemon juice, and simmer covered on medium low heat for about 10 minutes stirring occasionally. When done season with salt and pepper.
Poach eggs until desired doneness. This will take about 5 minutes, or just until the white is set and the yolk has filmed over. Do not add any salt to the poaching water for the eggs. Salt has a tendency to dissolve the egg whites. Remove from vinegar water with slotted spoon and place on top of a towel first before placing on the greens.