Cooked Water
Ingredients for 4 servings
1 stalk of celery and 1 small yellow onion finely chopped
2 bunches of black kale, ripped in chunks and without the center rib
3 fresh and ripe Roma tomatoes, cubed
olive oil, salt, pepper,
4 eggs
4 slices of Como
Lightly fry the celery and onion in a couple of spoons of olive oil. Add the kale, the tomatoes, salt and pepper and enough water to cover the vegetables.
Cook at medium fire until the kale is tender. If the water reduces too much add more water and salt.
When the kale is tender, reduce the heat and crack in 4 eggs, making sure not to break the yolk; cook until the eggs are soft boiled.
Scoop this very simple soup in 4 bowls where you previously placed the toasted bread. Make sure you place one egg in each bowl, right on top. Add a little fresh olive oil and serve hot.
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