Leek and Kale Soup with Poached Egg and Pecorino

Directions

1. In a large deep skillet or sauté pan (or any large pot, but the high sides will make it more difficult when poaching the eggs) melt the butter with the olive oil over medium heat. Add the garlic and red pepper flakes and sauté briefly for 20-30 seconds, stirring constantly. Do not let the garlic brown.
2. Add the leeks, along with the bay leaf, 1 tsp. salt and the freshly ground pepper. Sauté the leeks for 7-10 minutes, stirring often, until softened and slightly translucent.
3. Turn up heat to med high and add wine, stirring constantly until much of the liquid has evaporated and the alcohol has cooked off, 2-3 minutes.
4. Add kale to pan and toss briefly to combine, and then pour in the chicken stock. Cover, bring to a low boil, then reduce heat to med low and simmer for 10-15 minutes until kale is wilted and soft. Taste and adjust seasoning, adding more salt as needed. Remove bay leaf. Note: if all the kale doesn’t fit into the pot at once, you can add half, toss, and cover for a minute or two until it begins to wilt and cook down, then add the other half and proceed.
5. Remove lid, reduce heat to low, and crack in 4 eggs as if to poach. Cook for 3-4 minutes until eggs are set, but yolks are still runny.
6. Carefully remove the eggs with a large spoon, and place each in a warmed soup bowl. Spoon soup around egg, and top with shaved pecorino and a grinding of black pepper if desired.
7. Serve with grilled or toasted baguette, brushed with a little olive oil.