Poached Eggs And Kale Over Rice

• 1 tablespoon olive oil
• 1 teaspoon white vinegar
• 1/2 onion, chopped
• 1 teaspoon salt
• 1 pinch crushed red pepper flakes (optional)
• 3/4 cup extra firm tofu, 1/4 inch dice (optional)
• 1 garlic clove, chopped
• 3 cups kale, deveined and finely chopped
• 3 cups cooked brown rice
• 4 eggs

1. Warm the olive oil in a large skillet over medium-high heat. Stir in the onion, salt, and crusher red pepper flakes. Let the onions soften up a bit - a couple minutes. Stir in the tofu if you are using it - let that heat up and brown a tad.
2. Now stir in the garlic and greens. Cook the greens for a couple minutes, until they collapse and soften up. Stir in the pre-cooked rice and saute until hot. Remove from heat, and set aside. Taste for seasoning as well.
3. Fill a wide-mouthed saucepan with 3-4 inches of water and a teaspoon of vinegar and bring to a simmer. Poach each egg separately in the water.
4. Divide the rice between four bowls and serve each topped with one of the poached eggs.

olive oil, white vinegar, onion, salt, red pepper, extra firm tofu, garlic, kale, brown rice, eggs

Taken from www.food.com/recipe/poached-eggs-and-kale-over-rice-300928 (may not work)