Kale Vinegar and Poached Eggs in the Garden

This post is part of Real Food Wednesday at Kelly the Kitchen Kop, and Pennywise Platter at The Nourishing Gourmet.

One of Susun Weed’s recommendations for women at risk for osteoporosis is to make herbal vinegars with plants that have a high calcium content. Similar to the nourishing practice of adding a spoonful of vinegar to broth to help extract minerals, tincturing calcium-rich plants in vinegar helps to extract calcium into the vinegar. I made kale vinegar this summer by packing a jar with fresh kale and then filling it with apple cider vinegar.

This vinegar can then be used when cooking more greens to help release their calcium, as well as add more calcium to the dish. I use my vinegar to poach a combination of kale, mushrooms, garlic, and a couple eggs for a nourishing, grain-free breakfast that benefits from the wisdom of the herb woman.

Poached Eggs in the Garden

1/2 portabella mushroom, chopped into large pieces

1-2 Tbsp. butter or ghee

2 cloves garlic, chopped fine

2-3 cups chopped kale

2 eggs

1 Tbsp. kale vinegar

1 Tbsp. water

Saute the mushrooms in some butter or ghee over medium heat until cooked through. Reduce the heat and add garlic and more butter, and saute just until the garlic becomes fragrant, less than a minute. Add the greens and toss with the garlicky, mushroomy butter. Add the water and vinegar and immediately crack the eggs on top of the greens. Cover and steam for 4-6 minutes, or until eggs are done to your liking. You can add salt and pepper if you like. Makes one hearty serving.