Kale, White Bean & Brown Rice Bowl

As most of you know by now, I'm mildly obsessed with 101cookbooks.com. Every recipe is delicious, and the presentation is documented so artistically - I just love it.

Most of her recipes are pretty easy, but I usually either try to figure out ways to simplify them further.

This is an example of one of her pretty easy recipes made even easier. Another thing I love to do whenever possible is make things in bulk and then dress up the leftovers - this is a perfect recipe for that.

Kale, White Bean, and Brown Rice Bowl
Inspired by 101Cookbooks' Kale Rice Bowl recipe
4 c. cooked brown rice (I love the frying pan method - cuts cooking time in half!)
1 can white cannelini beans, rinsed (I like Eden Organics - their cans are BPA-free)
1 bunch organic lacinato/dino kale, washed & chopped
4 pastured eggs
raw sheep- or goat-milk feta
extra-virgin olive oil
jalapeno flakes
Heat large skillet over medium-high heat. Add a generous pour of olive oil - enough to coat the pan. Add beans and saute until lightly browned. Add kale and stir until bright and wilted. Transfer kale & bean mixture to bowl. Add rice and stir to combine. Crumble feta into the mixture and stir to combine.

In a small pan, heat about 2 inches of filtered water until steaming but not bubbly. Carefully crack an egg into a ramekin and gently pour into the hot water. Repeat with remaining eggs. Cook for a few minutes - when whites are set, poach another minute or so and remove eggs with a slotted spoon.

Divide rice mixture onto 4 plates and drizzle with olive oil. Top each portion with a poached egg and sprinkle with jalapeno flakes. Mangia!

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