Kale and Eggs – Ordinary?

Someone asked me recently how I want to be known:

I replied: “Ordinary Larry from Orting.” In part that’s what inspired this poem.


Let me take a turn
and listen…what might I learn,
what is current now one

day will grow out of favor.
Right now, some flavors cater
to familiar, ordinary and easy

Popular with so many,
not costing a pretty penny,
and so many good things to talk about it

that come with this wild bunch every day:
Loads of iron, Vitamin A, C and K!
Manganese! Carotenoids! Flavonoids! Oh my!

Of course we know it’s all true
I call out “pick me” as I’m “new.”
Go ask blueberry or broccoli, or spinach.

Does every superfood have to have its day in the sun?
Only to be overshadowed by what’s hip and fun.
I’ll still be of worth when I’m

no longer chic. Take a peek at
me green and light in the Dark Ages, that
part I played in Victory Gardens.

When you say I’ve had enough of this veg’
of your curvy stem and wavy edges
tired of broiling and crisping me to hear that crunch!

I’ll keep on growing and occasionally regale
because not even a good egg
can take on the ordinary yet mighty Kale!

Another Clean Fast Food Recipe

Short 2 minute video here: https://youtu.be/j18ej4WxcEk

Crispy Kale and Eggs (for 2 – scale as needed)

Prep and cooking time <15 minutes


1 bunch curly kale, ribs and stems removed, leaves torn into large pieces

~3 tablespoons extra-virgin olive oil, divided

Kosher or sea salt

Chopped parsley or chives

2 large eggs

½ teaspoon ground turmeric or your favorite curry

White or black pepper and lime wedges (for serving)


Preheat oven to 400 deg F.

Rinse kale in water, de-stem Kale, tear into large pieces, spread out Kale onto a rimmed baking sheet and drizzle with 2 Tbsp. Olive oil. Massage leaves with oil and season with salt. Bake, tossing halfway through, until lightly browned around edges and crisp-tender, 5–7 minutes.

Divide crisped kale onto 2 plates

Heat remaining 1 Tbsp. oil in a large nonstick skillet over medium-high. Add eggs one at a time, shaking skillet between additions to keep them from sticking together. Cook, tilting skillet toward you and spooning oil over egg whites until whites are set, about 2 minutes. Remove skillet from heat, keeping skillet tilted, and add turmeric or curry to oil or sprinkle over fried eggs. Baste egg whites with hot oil.

Put one fried egg onto each plate and drizzle turmeric/curry oil over. Sprinkle chopped parsley or chives, sprinkle with a little pepper and squeeze lime wedges over and serve.