We just finished this and it was incredible.  It sounds super fancy and has the potential to look super fancy if you put it together not like I did, so it would be a  fun recipe for company.  It is in the Winter Favorites edition of Clean Eating Magazine, and I, of course, made a few changes.

  • 2 cloves garlic, minced
  • onion powder (the original calls for chopped yellow onion, but mine turned green while sitting on top of my fridge.  El Paso is trying to kill us.)
  • 1/2 t red pepper flakes
  • 2 cups coconut milk
  • 2 cups or 1 can organic or low sodium broth
  • 1 bushel of kale, chopped
  • 1 large sweet potato, peeled and then shredded with a cheese shredder
  • eggs (for the two of us, I used 6)
  • 1 T curry powder (we thought it was a little spicy, so if you aren’t big on spicy, maybe reduce to 3/4 T)
  • 1/2 t ground ginger
  • 1.5 T flour (the original called for coconut flour, but I used white whole wheat)
  • waffle iron
  1. Prepare kale:  add 1st five ingredients to a pot, bring to a boil.  Add kale and cover, reduce heat and set timer for 20-30 minutes, or until kale is tender.
  2. Prepare waffles: Add rest of the ingredients to a large bowl, with a few shakes of onion powder, and mix well (for the eggs, 1 whole egg and 2 egg whites).   In batches, add to a preheated waffle iron (sprayed with nonstick spray, of course.  If you can say that without saying it in Gru’s voice from Despicable Me…kudos).  Let cook on waffle iron about 12-15 minutes per batch, until crispy on the outside.
  3. Poach eggs:  boil water in a shallow pan.  Crack 1-2 eggs per person into boiling water, cover, and turn off heat.  Set timer for 4 minutes.  Mine were NOT pretty.  Not even a little bit.  They kind of looked like I boiled skin.
  4. Top waffles with kale and then poached eggs, sprinkle with black pepper.