Simple Recipes for the Season: Polenta with Kale and Poached Egg

By / Photography By Heather Diane Hardison | July 06, 2014


Less flashy than multi-course meals and fancy nights out, the simple meal is often overlooked in favor of more extravagant fare. Yet there are few things better than great ingredients, prepared well—which is a good thing, considering my waning energy at the end of a long day! Here in California, where we’ve got produce aplenty even in winter, the building blocks of fantastic, simple meals are at our fingertips.



Kale, chopped

Olive oil


Red pepper flakes



Prepare polenta according to your preferred method.

Sauté chopped kale in olive oil, adding garlic and red pepper flakes just before removing from the heat. Serve polenta in bowls, draped with a generous portion of kale and top with a poached egg.

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