Fried Egg over Truffled Kale and Chickpea Puree

We’ve got lots and lots of kale and Swiss Chard in the garden that needs eating up before it flowers.  For a quick dinner side, we had it over a bean puree with feta cheese.  There was bean puree leftover the next day, so I had it with some sauteed kale drizzled with a bit of truffle oil, and a fried egg for lunch.  The bean puree came from What’s for Dinner Ron Sarni?, one of my best friend’s dad’s blog who makes all kinds of super Italian foods.

Fried Egg over Truffled Kale and Chickpea Puree
Serves 1

4 Large Kale Leaves
1 Egg
1 tbsp Truffle Oil
1 tbsp Olive Oil
1/2 Cup Chickpea Puree

For the Puree (4 Servings):
24 Ounces Chickpeas
1 Cup Veggie Stock
1 Clove of Garlic
Fresh Thyme

Cook the (drained) chickpeas with minced garlic and veggie stock.  Bring to a boil, then cover and simmer about 10 minutes, add the fresh thyme and puree.

Saute kale with olive oil until wilted.  Remove from heat and stir in the truffle oil, season to taste.  Fry an egg.   Arrange the kale over the puree and top with the egg.


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