Ingredients
4 c. packed kale leaves
1 tbsp. extra-virgin olive oil
1 tsp. mixed herb seasoning blend
Kosher salt
Freshly ground black pepper
2 tbsp. extra-virgin olive oil
4 cloves garlic, sliced
4 shishito peppers, finely chopped
8 oz. chicken hearts, quartered
Kosher salt
1 tsp. cumin seeds
Freshly ground black pepper
1/4 tsp. ground white pepper (optional)
1 tsp. togarashi (optional)
Soft scrambled eggs
Crumbled feta
Everything bagel seasoning (optional)
Preparation
Step 1Make the massaged kale: In a large bowl, using your hands, toss to combine all ingredients. Rub with your fingers to massage oil and seasoning into kale. Season with more salt and pepper if desired, then set aside.Step 2Make the chicken hearts: In a large skillet over medium heat, heat oil. Add garlic and peppers and stir until fragrant and softened, then add chicken hearts. Cook until hearts begin to turn golden and develop crispy edges, then add in cumin, pepper, white pepper, and togarashi, if using. Stir until spices are toasted, about 1 minute.Step 3Assemble cups: Top each piece of kale with scrambled eggs, chicken hearts, feta, and everything bagel seasoning, if using.
Call it whatever you want, but please do give this a try. You can use any hearty green leaf, any seasoning, any peppers you can get your hands on; you use any crumbly cheese; you can even switch out the chicken hearts for gizzards or liver. I am not here to limit your imagination, please run as far as you can to the ends of the world of experimental food combinations. Just be sure you return to the comments section below and report back about your daring travels.
