TIME: 30 MINUTES; SERVES: 4
I made this recipe in the Spring from last season’s frozen and thawed tomatoes, but if you make it in the Fall, you have the possibility of sourcing fresh Kneehigh Farm ginger and turmeric as well! I particularly like curly green kale here, but Swiss chard or hardy spinach would be delicious as well. Substitute the coconut-fried eggs for a nice piece of fish and you’ve got a nourishing, simple dinner that’s on the table in 30 minutes.
4 - 5 small heirloom or plum tomatoes, or 1 pint cherry tomatoes, halved
2 tbls. olive oil
4 cloves garlic, slivered
1-inch piece ginger, peeled & minced
1/4-inch piece turmeric, peeled & minced
2 dried hot chili peppers, minced (seeds included) or 1/4 - 1/2 tsp. red chili flakes
2 tbls. coconut oil
1 bunch curly green kale (or other hardy green), chopped
2 cups crimini or shiitake mushrooms, sliced
1 lime, juiced
1 tbls. Nama Shoyu or soy sauce
1 tsp. fish sauce (opt.)
1/4 cup cilantro, chopped
Salt & fresh ground black pepper to taste
1 tbls. coconut oil
2 tbls. unsweetened, shredded coconut
Preheat the oven to 425°F. Place the tomatoes on a baking sheet, toss with 2 tbls. olive oil and salt. Roast for 15 minutes until slightly blistered.
In a large, heavy-bottom pan, heat 2 tbls. coconut oil over medium heat. Add the garlic, ginger, turmeric, red chili flakes, and a dash of salt. Cook for a few minutes until fragrant.
Add the mushrooms and cook until softened.
Add the kale, cover, and cook until softened. If it becomes dry or starts to burn, add a little water. Cook until the greens are almost tender, then add the lime juice, soy sauce, and fish sauce.
Add the roasted tomatoes with their juices and gently stir. Remove from heat and sprinkle cilantro on top.
Coconut-fried eggs: In a separate pan, heat 1 tbls. coconut oil over medium-low heat.
When the oil is hot, sprinkle the shredded coconut into the pan and quickly crack the eggs over it.
Cover with a lid and fry until the whites are cooked through, but the yolk is still slightly runny. The edges should be crisp.
Top each serving of greens with a fried egg and season with salt and pepper to taste.