• 4 soft boiled eggs
  • 4 tbs of olive oil
  • 4 cloves of garlic thinly sliced
  • 1 bag of fresh Chidori kale leaves trimmed
  • 4 oz mild goat cheese
  • salt and pepper
  • Dijon mustard vinaigrette
  1. In a medium size sauce pan, bring water to boil. Add the eggs, cover and remove from heat. Let stand for 6 to 7 minutes, then drain.
  2. Hold the eggs under running cold water and gently peel them. Let sit at room temperature.
  3. In a non-stick pan, heat the olive oil on medium heat. Add, the garlic, kale, some salt and pepper and cook for 3 to 5 minutes just until the kale is wilted.
  4. Divide the kale between two plates.
  5. Top each with two halved boiled eggs and chunks of goat cheese.
Vinaigrette
  • 1 clove of garlic crushed
  • 1 tbs red wine vinegar
  • 1/2 tsp Dijon mustard
  • 1/4 cup olive oil
  • 1/2 tsp kosher salt
  • 1/4 tsp freshly ground pepper
  1. In a small bowl, whisk together the vinegar, mustard, garlic, salt and pepper.
  2. Slowly add the olive oil and whisk until emulsified.
  3. Taste and adjust seasoning.