I feel a bit silly, having written such an inspired post at the beginning of the summer and then neglected to post a single thing until the end of July.
To be fair, most of July was spent in Italy. After our usual visit to my dad’s parents’ house in India, we met up with my mom’s sister and her family in Rome. We explored the city for two days, then drove down to the beautiful region of Abruzzo, known for its stunning views and its wines. Then we drove further south to Puglia for a few days, after which we visited Pompei, spent a few days in Positano, and returned to Rome for a day and a half.
It was a beautiful trip–the weather was perfect, the people were friendly, and we ate some wonderful food.
This last picture is of an appetizer we ordered on our last night in Rome. It was a sort of stir-fry with potato, kale, onion, tomato, and an egg. Simple as that sounds, it was delicious–so I decided, as soon as I got home, to attempt to recreate it.
Two to four handfuls of baby kale
1 large onion
olive oil, salt, and pepper
About three servings
Place a pan on the stove and turn the heat to high. Peel and chop the onion into long, thin slices. Reduce the heat to medium and add enough olive oil to coat the bottom of the pan. Place the onions in the pan and let them brown, stirring every few minutes so that they cook evenly.
Chop the baby kale into fine chunks. Once the onions have browned, add the kale to the pan and stir. Add a teaspoon of salt and a teaspoon of pepper (you can taste and add more if necessary). Meanwhile, peel your potato and chop it into either small chunks or very thin slices.
Cook the onion kale mixture for a few minutes (the kale will not need to cook as long as the onions), then pour the kale and onions out of the pan and onto a plate; set aside. Add more oil to the pan and place the potatoes in the pan.
You will need to stir the potatoes often and well so that they do not stick to the pan. Add another 1/2 to 1 teaspoon of salt and pepper, and sprinkle the rosemary and oregano. When the potatoes are browned and soft to touch, add the onion and kale back to the pan. Stir, and taste to see if you need more salt.
Now turn the heat off (but leave the pan on the stove). Dice the tomato and add it to the mixture, then crack the egg over the pan. Stir, and remove from heat. Voila! This makes an excellent side dish or a yummy lunch, and you’ll be eating like a Roman.