Stewed Kale and Poached Eggs with Fromage Blanc

By eating seasonally, we reap the benefits of good health through nutrition from fresh, unprocessed and sustainable produce. This recipe features local produce from 9 Bean Rows Farm, Birch Point Farm, Providence Farm and locally produced products from Food for Thought and Leelanau Cheese. Get more on cooking and eating locally at The Intentional Minimalist.


  • 1/2 cup sweet white onion, chopped
  • 2 cups Tuscan kale, chopped
  • 1/2 cup flat leaf parsley, chopped
  • 2 tablespoons chives, minced
  • 1 tablespoon olive oil
  • 1 1/2 cups wild leek marinara (Food for Thought)
  • 1/2 cup water
  • 4 eggs
  • 5 teaspoons fromage blanc (Leelanau Cheese)
  • Sea salt
  • Pepper


Chop sweet white onion. Remove stems from Tuscan kale and chop. Remove leaves from parsley and chop. Mince chives. Add olive oil to a medium skillet with onions and a pinch of sea salt, stir over medium heat for 2 minutes. Add kale with another pinch of sea salt to onions, stir and cook over medium heat for 1 minute. Add wild leek marinara sauce and water over medium-high heat until simmering. Reduce heat to medium, stir in parsley, crack eggs into sauce, cover, and cook for 3–4 minutes until the egg whites and the yolks are cooked to your desire.  Remove skillet from heat. Add one teaspoon fromage blanc on top of each poached egg and in the center of the skillet, cover and let rest for 2 minutes for fromage blanc to melt. Sprinkle stewed eggs with chives, salt and pepper.

Photo(s) by Kristin Celeste Shroeger