fab shop lately. They've got several diverse jobs going at the moment. A pump/filter cart, seedpress wrenches, a large sorghum pan, a gooseneck trailer hitch, a methoxide mixer for Piedmont Biofuels and more. It's a wonderful sound! They are a flexible and talented duo.
Kale and Lemon Bruschetta with Ricotta and Fried Egg
chopped kale- several good handfuls (I'm guessing approx 4 cups raw)
crushed garlic- 3 large cloves
extra virgin olive oil
fresh lemon juice- approx 1 1/2 lemons
salt and pepper
ricotta- approx 6-8 ounces
toasted sourdough or other rustic bread
Saute kale with garlic in olive oil: add a little water and cook until tender. Season with lemon, salt and pepper. Spread toasted bread with ricotta cheese. Top with kale and a fried or poached egg. Serves 2.
Wishing you a most excellent Memorial Day weekend!
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