Kale Saute topped with Egg and Goat Cheese

egg kale goat cheese pepperoni wheat berry

While kale might be in vogue right now, I grew up on it so it is standard fare for me. My half Portuguese mother grew it in our garden, and due to it’s cold hardiness it was on hand throughout most of the winter.  While she used it in soups most of the time, it did end out in the occasional saute or braise.

Currently, I’m working on ridding myself of the cookies and other pastries that settled around my waistline over the holidays.  While I still ended the year lighter than I started it, sloth and sweets took over around the beginning of October.  My focus now is eating mostly nutrient dense mini meals.  This Kale Saute topped with Egg and Goat Cheese was brunch for me today.  Wheat berries were added for a complex carb energy boost, and low fat turkey pepperoni added more protein and flavor (lean bacon, ham or prosciutto would be other good choices).

kale wheat berry salad with egg and goat cheese

The ingredient measures in the recipe below are per serving.

Kale Saute topped with Egg and Goat Cheese
Nutrition Information
  • Serves: 1
  • Calories: 292
  • Fat: 15
  • Carbohydrates: 23
  • Fiber: 5
  • Protein: 21
Recipe type: Entree
Prep time: 
Cook time: 
Total time: 
  • 8 slices of low fat pepperoni
  • ¼ cup diced sweet onion
  • ¼ cup cooked wheat berries
  • 1 cup lightly steamed kale (snugly packed)
  • 1 large egg
  • 1 oz. goat cheese
  1. Place non-stick pan over med heat.
  2. Julienne the pepperoni. Add the pepperoni and onions to pan. Stir regularly.
  3. Once the onions are starting to soften add the wheat berries.
  4. After the peperoni is crisp and onions are starting to brown at edges, add the kale, and saute for a few more minutes.
  5. Plate the kale saute, then shut off burner, coat pan with non-stick cooking spray, and gently drop in egg. Cover and cook to preferred doneness.
  6. Spread crumbles of the soft goat cheese over the kale, then top with cooked egg.



  1. says

    This looks great, but I’d substitute something else for the kale…it’s just not my thing. Any suggestions?

    • Robin Gagnon says

      You could substitute pretty much any greens that you like, and quicker cooking ones like baby spinach would just get a quick saute, no steaming needed… I’d also use a little more than a cup of those.

  2. says

    I have never had Kale…I am really going to get out of my food comfort zone this year and try new things. The recipe looks amazing, so this one I definitely have to try out.

  3. says

    This combination sounds amazing! I already love goat cheese and have recently become a fan of runnier egg (it only took me almost 30 years) so this would go over well.

  4. says

    This looks so tasty! Other than the wheat berries (which I’ve never tried), I love all the ingredients, so I think I’ll try this sometime over the weekend.

  5. says

    I don’t believe I have ever tried kale before, but that looks quite scrumptious. Thanks for sharing this recipe!

  6. says

    This looks delish. I am a huge kale fan so i will have to try this.

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