Poached Egg with Rice and Edamame

• 1 Tbsp extra-virgin olive oil
• 1 sliced clove garlic
• Pinch red pepper flakes
• 2 cups chopped kale
• 1/2 cup thawed frozen edamame beans
• Coarse salt
• 3/4 cup cooked brown rice
• 1/4 cup shredded red cabbage
• 1 large egg

In a medium skillet, heat oil over medium heat. Add garlic and red pepper flakes and cook until fragrant, about 30 seconds. Add kale and cook, stirring, until wilted, about 2 minutes. Add edamame and cook until heated through. Season with salt. Transfer to a bowl with rice and top with cabbage.
 

In a small pot, bring 2 inches water to a boil and reduce to a simmer. Crack egg into a teacup and gently slide into water. Cook until white is just set but yolk is still loose, 3 to 4 minutes. Remove with a slotted spoon and serve over rice and vegetables. Season with salt and red pepper flakes. 

 

Serves 1.

 

VERDICT:  So disappointing.  The colors are so vibrant--greens and purple and bright yellow from the yolk--but it didn't taste exciting.  All the ingredients just tasted like themselves and didn't add up to anything more interesting.  Toss.