Kale, like beets, for me, is one of those vegetables I so want to like. It’s part of the Mediterranean diet, it’s been referred to as a  “nutrition superstar” due to the amounts of vitamins A, B6, C, K, folate, fiber, carotenoids, and manganese, plus it’s only 20 calories a cooked cup—and plentiful and cheap this time of year.

I really want to like and be friends with kale. But the raw texture of it for me in salads is not my thing.

So, instead, I consulted a chef friend of mine to give me some tasty ideas. She suggested a sautéed kale with lemon, garlic, and the killer ingredient—anchovy paste—and to spread it on toast. From there, I got the idea to make an open-faced breakfast sandwich.

Poached egg over melted brie and sautéed kale on toast

• 1 egg
• 1 cup chopped washed kale
• 1 bulb garlic
• 1 quarter lemon and lemon zest
• 1 tbsp. anchovy paste
• 2 pats of butter
• 3 slices of brie
• 1 slice of sourdough bread
• Seasons: salt, pepper, red pepper flakes

First, put the butter and garlic in a skillet and saute the kale until it’s wilted.

Add the anchovy paste and squeeze a quarter of a lemon into the kale, topping it off with lemon zest.

While you’ve got that going, get a piece of sourdough bread in the toaster and a pot of water boiling on the stove.

For the perfect poached egg (I’ve learned through trial and error) put a tablespoon of white vinegar into the water until it comes to a boil.

Crack the egg into a mini sieve to allow the additional water to drain out and gently lower the intact egg yolk and white into a swirl of boiling water for three minutes, then lift out and blot on a paper towel.

Top with seasonings. Finish off the kale with one more pat of butter, then, layer the kale onto the slice of toast, top with thin slices of brie, and toast again until the brie is melted.

Gently slide the poached egg onto the toast.

The crunch of the toast and crispiness of the kale complements the creaminess of the brie and the runny egg yolk and altogether (with the saltiness of the anchovy paste and bright zing of lemon) the taste and texture of kale is finally something I can really enjoy—and if you never buy kale, try it, you will too. This quick dish can be for breakfast, brunch, or lunch and packs a lot of protein, is an immunity boost to start your day, and only costs less than five dollars with each individual ingredient.

Farms and farmer’s markets are where to buy kale right now; not only are you supporting them economically in your choices, but, you are getting top-of-the-line produce. Here is a list of all farmer’s markets in Maine and use the interactive map to find the ones in the Midcoast.

Kay Stephens is a home cook with a penchant for recipes and a reporter for Penobscot Bay Pilot. Her dishes are decent enough, but not Instagram-worthy.

Kay Stephens can be reached at news@penbaypilot.com