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So. I have been running. I am your typical runner. Wearing fancy running shoes with one of those arm band things jammin' to my favorite "pump it up" playlist. Keeping an eye on my pace using my sporty wrist watch. Jogging at the intersections. Probably toe running. Heck, I even do the barefoot thing.
Yah...not at all actually.
Have you ever watched a class of middle schoolers "run the mile" during PE class? That is me. The kind of running that always looks like the runner is just about to slow down to walking speed, but hasn't quite made the commitment. To avoid looking like a complete fool in this fitness mecca of the world known as Boulder, I have lots of strategies. First, I always have my dog with me so I pretend he is the one who forced me to stop or slow down. If that isn't an option (for example if he is pulling me), I check my non-existent watch and verify my non-existent pace. Is my shoe tied? Ehhh...looks a little loose, I better fix it. Oooh, I am feeling tight, I better stop and stretch (note: stretch quads and calves, much more believable than triceps and biceps).
In summary, I get my fitness on. And that is all that really matters. And my dog loves me. Even though I think he makes it pretty clear on our runs that he has doubts about it being called a "run".
Well, enough about running, what about this dish? I was inspired to make this after seeing a Lemony Parmesan Dressing in one of Melissa Clark's recipe for a Lemony Kale Pasta. I decided to use the dressing to flavor up some sauteed kale and quinoa. Top with a poached egg and goat cheese and I am pretty happy.
Lemony Kale and Quinoa with a Poached Egg
1 cup quinoa
1 tbsp of olive oil
2 bunches of kale, washed, stems removed and coarsely chopped
Lemon Parmesan Dressing (recipe below)
2-4 ounces of goat cheese, crumbled (optional)
Prepare pot for poaching eggs: In a large deep skillet or pot, fill with at least 3 inches of water, cover, put over high heat and bring to a boil.
Prepare quinoa: Add 2 cups water and the quinoa to a saucepan. Cover and bring to a boil. Reduce to a simmer, cover and cook until quinoa is tender (about 15 minutes).
Sauté kale: Preheat a skillet over medium high heat and add olive oil. Add kale in batches until it is all cooked down and tender. Cover and keep warm. Once the kale and quinoa are cooked, dress each separately with the Lemon Parmesan Dressing, to taste. You may not need all the dressing.
Right before serving, poach the eggs: Immediately after the poaching water has come to a boil, reduce heat so that it is no longer boiling. Crack each egg first into a small bowl or cup. Lower small dish with egg very close to the water and slowly
pour into the water (putting circular biscuit cutters in the bottom of the pan and dumping the egg directly over/into the cutter will help keep the whites together), cover, turn of heat, and let sit for 4 minutes. You can remove the eggs after this
point and keep them in a bowl of room temperature or colder water until you are ready to use them.
To serve: Place a ring of sautéed kale in the bottom of a bowl. Place a mound of quinoa in the center. Top with 1 or 2 poached eggs and sprinkle over top with crumbled goat cheese.
(Servings: 4, Prep time: 10 min., Cook time: 40 min., Difficulty: Easy)
Lemon Parmesan Dressing
from In The Kitchen with a Good Appetite by Melissa Clark via Annie’s Eats
2 cloves garlic, peeled
1/2 tsp. kosher salt, divided
1/2 cup finely grated Parmesan cheese
5-6 tbsp. extra virgin olive oil
Juice of 2 lemons
1/4-1/2 tsp. red pepper flakes
Freshly ground black pepper, to taste
Mince the garlic cloves. Sprinkle the minced garlic with 1/4 teaspoon of the kosher salt and smash the garlic into a paste with a fork or the side of a chef’s knife. Transfer the garlic paste to a small bowl. Add in the Parmesan, olive oil, lemon juice, red pepper flakes and black pepper. Whisk together until well combined.
(Servings: 1+ cup)
Shanon (taste): 9/10
Scot (taste): 9/10
Dishwashing Effort: 3/5