Lots and lots of onions


I was at my daughter’s Dive Meet last night at our neighborhood outdoor swim club and my friend in the snack shack called me over as I walked by. Apparently they had ordered way too many onions for the swim meet earlier in the week and would I like to take some home instead of them throwing them out. This is what happens when people know you are into food! I said, Uh…sure! And she handed me a 5 pound bag of chopped onions! Think of a 5 lb. sack of flour and you get how many chopped onions this was. Okay! I’ll try freezing them.

I love onions and do use them all the time, like in my new favorite savory breakfast pictured above and described below: Sautéed Kale and Onions with a Steamed Egg On Top (could probably use a catchier name). Onions contain powerful anti-oxidants and are anti-inflammatory, antibiotic, and anti-viral. In fact, they are one of the top cancer-fighting foods. In one study published in the Journal of the National Cancer Institute, eating onions (as well as other members of its Allium family like garlic, shallots, scallions, chives and leeks) significantly lowers the risk for prostate cancer. In other studies, onions also have been shown to help build strong bones and reduce heart disease.

And  it’s nice to know that onions are on the list of the 12 foods least contaminated by pesticides. So eat up! Put them in or on everything. When cooked on low heat for a long time, they caramelize and become sweet rather than sharp. However you cook them, they add a wonderful flavor to anything from soups to stir-fry.

Sautéed Kale & Onions with a Steamed Egg on Top

1 Tbsp olive oil
1/2 white or yellow onion, diced
3 or 4 kale leaves, destemmed and chopped
1 clove garlic, chopped fine
1 egg
1 Tbsp organic mayonaise or vegenaise
1 slice of gluten-free bread
Pink Himalayan salt and fresh ground pepper to taste

Heat a skillet on medium, pour in and warm olive oil. Add the onions and garlic, stirring until the onions are translucent. Add kale leaves and stir until wilted. Carefully crack the egg on top of the kale and onions in the pan. Cover and lower the heat and let steam for a few minutes until the whites are set but the yolk is still soft (longer if you like a hard yolk). This is a bit tricky because there is about a 30 second window where the whites are set until the yolk gets hard. While the kale is cooking, toast your bread, put on a plate and smear with the mayo. When the egg is cooked, get a good hard spatula and  scoop under the kale, onion and most importantly, the egg. It’s okay if you don’t get all the kale and onion with the egg, they can be added to the side. Carefully place the whole lot on top of the toast. Sprinkle with fresh ground salt and pepper. Enjoy!

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