It’s a wonderful long weekend, and I’m relaxing as much as I can. It’s a pleasure to have the time to make brunch and kick back for a leisurely meal. I’ve got my feet up and fork at the ready, enjoying the coming of summer.
3 garlic cloves, chopped
1/2 large onion, sliced
2 sausages (I recommend Italian, mild or hot)
3 handfuls of kale (or however much you’d like), chopped
1 egg, beaten
1 cup dry brown rice, cooked in a rice cooker (or on the stove top for about 30 minutes)
balsamic vinegar to taste (I recommend 2-3 dashes)
olive oil to taste (I recommend 2 dashes)
sesame oil to taste (I recommend 1 dash)
salt and pepper to taste
Start cooking the brown rice first because it will take longer than the sausage dish.
For the sausage: Heat up olive oil in a large skillet and saute the garlic and onion. Take the sausage out of its casing and cook in the skillet on medium/medium-high heat for up to 10 minutes. Add the kale, stir and cook for up to 5 minutes. Drop in the beaten egg, and add the cooked rice, balsamic vinegar, olive oil, sesame oil, and salt and pepper, and stir thoroughly. Turn off the heat about 1 minute after you drop in the egg.
There’s no hard and fast rule as to how much balsamic vinegar, olive oil and sesame oil to add. Just go with your intuition and taste.