Wednesday, March 13, 2013

Guinness Braised Kale with Roasted Potatoes and Poached Eggs Recipe

It’s that time of year. The time when food bloggers everywhere pull out the Guinness, Bailey’s, Jameson and potatoes to create an Irish-inspired recipe for St. Patrick’s Day.

I’m no exception.

If you’ve read my blog much at all you know that Ireland has a special place in my travel-loving heart. I’ve had the opportunity to visit three times, exploring gorgeous landscape, overdosing on amazing food and drink and even meeting bloggers.

So I can’t let March 17 pass without making something that uses a few flavors from Ireland. I’m always tempted by the incredible desserts that pop up on other blogs, but I decided to go savory.

This is a super simple meal, but the Guinness adds a deep flavor to the kale that tastes so good with the eggs and potatoes. Bonus, it’s perfectly suitable for breakfast, lunch or dinner.

Guinness Braised Kale with Roasted Potatoes and Poached Eggs


10-12 red or white new potatoes, quartered
2 tbsp extra virgin olive oil, divided
2 tsp dried dill
½ tsp sea salt
¼ tsp ground black pepper

1 lb. kale, stemmed and chopped
3 cloves garlic, minced
¼ cup Guinness Extra Stout beer
¼ tsp sea salt

4 poached eggs

Preheat the oven to 425 degrees F.

In a large bowl, combine the potatoes, 1 tablespoon of the olive oil, dill, sea salt and black pepper. Stir to coat the potatoes with the oil and spices. Transfer the potatoes in a single layer on a baking sheet.

Bake for 15 minutes. Remove from the oven and stir the potatoes. Return to the oven and bake 15 to 25 more minutes, or until the potatoes are tender with crispy edges.

While the potatoes are baking you can prepare the kale. Heat the remaining tablespoon of oil in a large skillet over medium-high. Add the kale and garlic. Cook for about 1 minute, stirring to coat the kale in the oil.

Add the beer. Cook 30 seconds more, or until the kale begins to wilt.  Remove from the heat and stir in the sea salt.

To assemble, divide the potatoes into 4 serving bowls, top with ¼ of the kale and finish it off with a poached egg. Serve warm. 



I leave you with two short PSAs for this Irish holiday that we all enjoy so much in the States. # 1 It’s St. Paddy’s Day, not St. Patty’s Day. I learned this just a few short years ago, but definitely click on that link. #2 Skip the green beer and order a Guinness (or a Kilkenny, or a Smithwicks, or a Bulmer’s Cider).

Sláinte!

8 comments:

Sonia ~ Nasi Lemak Lover said...

The poached egg on top of your dish look so tempting! i can imagine overall is a nice dish.

TasteHongKong said...

Simple meal indeed, yet there seem to have many layers of flavor and texture to enjoy.

Andrea said...

I love this combo so much. I'm definitely going to try braising the kale with some beer!

emily (a nutritionist eats) said...

I'm happy to see something other than Guinness cupcakes! :)

Rachael {Simply Fresh Cooking} said...

I'm loving all of the St. Patty's recipe, and this is no exception. I loooove these flavor combos. Thanks for the awesome recipe!

Carole said...

Hi there. The current Food on Friday on Carole's Chatter is collecting links to posts about breakfast dishes. I do hope you link this in. This is the link . Please do check out some of the other links – there are a lot of good ones already. Cheers

MelindaRD said...

Looks yummy! I should make this, especially because we have some of our home brewed stout ready for use. Hope all is well with you.

lisa is cooking said...

Happy St. Patrick's Day! What a perfect dish for today. I somehow failed to have potatoes in the house this weekend. What was I thinking?!