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Stewed Kale and Poached Eggs with Fromage Blanc

Minimalist farm-to-table recipes created with local fresh produce paired with homemade infused oils, dressings, marinades, pestos and sauces.  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 Kristin’s blog The Intentional Minimalist.


  • Farm fresh local sweet white onion Farm fresh local tuscan kale
  • Farm fresh local flat leaf parsley
  • Farm fresh local chives
  • Local olive oil
  • Local wild leek marinara
  • Farm fresh local eggs
  • Local fromage blanc
  • Sea salt Pepper


Chop one half cup sweet white onion. Remove stems from two cups tuscan kale and chop. Remove leaves from one half cup parsley and chop. Mince two tablespoons chives.

Add one tablespoon olive oil to a medium skillet with onions, a pinch of sea salt, stir over medium heat for two minutes. Add kale with another pinch of sea salt to onions, stir and cook over medium heat for one minute. Add one and  half cups wild leek marinara sauce and one half cup water over medium high heat until simmering. Reduce heat to medium, stir in parsley, crack four eggs into sauce, cover and cook for three-four 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 two minutes for fromage blanc to melt. Sprinkle stewed eggs with chives, salt and pepper.