I wish I could say I was one of those people who could enjoy a healthy smoothie for breakfast (then share a picture over Instagram, of course). Maybe during the summer after a morning run, but certainly not during the winter. As the snow pounds Boston and feet pile up in my backyard, the last thing I want is to sip a cold smoothie. This hot, hearty, and filling Garden Vegetable Breakfast Bowl is more my morning style.
A few years ago, I ate a scrumptious breakfast at Elizabeth’s Table, an organic restaurant in downtown Saratoga Springs, New York. Sadly, the restaurant has since closed, but their breakfast bowl certainly made an impression. So much so that I had to ask the chef his secret for perfectly cooked kale. It was soft but still had texture, and it didn’t get lost among the other vegetables. I was having trouble with kale at the time, it seemed to either came out too tough or too soft.
The chef’s trick was steaming the kale before sautéing it with the other vegetables. I know what you’re thinking – why not just steam the kale completely and skip the sauté step altogether? I don’t want to sacrifice flavor for over-simplification. I add the slightly steamed kale to the skillet with the other vegetables to make sure it picks up the scallion, garlic and lemon zest flavors, which make for an all around more flavorful bowl.
When I eat vegetables, I try and eat the rainbow. This breakfast bowl contains just that, including (purple) kale, zucchini, yellow squash, shiitake mushrooms, carrots, tomatoes, and scallions.
The garlic and lemon zest create a balance between savory and bright, with a few crumbles of goat cheese adding a subtle tang. I love that with one soft slice of a poached egg, it falls apart and melts into each and every bite. You can certainly add a fried egg or even a pile of scrambled eggs to this breakfast bowl, or omit the egg entirely. It’s a breakfast bowl your way.
I would love to hear from you. What kind of breakfast person are you? Smoothie? Oatmeal? Chia bowl? Eggs?
- 1 bunch kale, ribs removed, coarsely chopped (about 5 cups)
- ½ tbsp coconut oil
- 3 stalks scallions, both white and green parts, sliced
- 2 cloves garlic, minced
- 1 large yellow squash, cut into ¼" pieces (about 1 cup)
- 1 large zucchini, cut into ¼" pieces (about 1 cup)
- 3.5 oz shiitake mushrooms, sliced (about 2 cups)
- 1 large carrot, julienned, cut into ½" long pieces (about ¾ cup)
- 1 cup quartered grape tomatoes
- 1 tsp finely grated lemon zest
- 4 large eggs
- Salt and pepper, to taste
- crumbled goat cheese, to taste
- Set a steamer basket in a large pot filled with about 2" of water (making sure the water isn't touching the basket). Place the coarsely chopped kale in the basket, then cover. Heat to medium high and steam until soft, but not wilted. Remove from steamer basket and set aside.
- Melt the coconut oil in a large sauté pan over medium high heat. Add the scallions and cook for 1 minute. Add the garlic and cook until fragrant, about 1 minute.
- Add green and yellow squash and shiitake mushrooms, toss to combine. Cover and cook for about 3-4 minutes, until softened.
- Remove cover and add carrots and lemon zest. Toss to combine and cook for 1 minute more.
- Add kale and tomatoes, toss to combine. Season with salt and pepper to taste.
- Remove pan from heat
This recipe was originally shared on landeelu.com. You can read my guest contribution and egg poaching secret here.