Extra curricular activities can really thwart family dinners. On those days we have late practices and games, I try to come up with dinners that take minutes and require little clean up. This is one of our favorites.
I put a large pot of water to poach eggs. (I use this technique.) While the water comes up to temperature, I wash, destem, and chop the kale. Then I place it in a sauté pan drizzled with oil and let it cook over medium-low heat. While the kale sautés, I poach the eggs. The brown rice is the Brown Rice Medley from Trader Joe’s, and I just toss that in the microwave. One day I will buy a rice cooker and make large batches of rice to eat during the week. Until then, this works.
Everything cooks at once, taking 16 minutes or so for a total of four plates. I stagger the eggs, but if you are brave enough to poach multiple eggs at once, you reduce your active time considerably. We place generous slices of avocado on top if they are available, too, because once must always guild the lily when opportunity strikes. The boys like to eat this plain, but I shake some hot sauce on top.
Vegans, you can skip the eggs and saute a can of beans (I like garbanzo) in the same pan you used for the kale.