Poached Eggs And Kale Over Rice - cooking recipe

Ingredients

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

Preparation

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.
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.
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.
Divide the rice between four bowls and serve each topped with one of the poached eggs.