I found this recipe of a "sogged" kale, toast, and egg breakfast on the blog Orangette. J and I tried it on Sunday morning. It is delicious!
I changed it a bit, and thought it was (maybe) better this way!
Instead of onion, I only used three medium sized garlic cloves.
I added about a tablespoon and a half of the Kirkland Organic No-Salt Seasoning while sauteing the garlic.
Instead of the 3-4 C of stock I used 2 C of (not homemade!) chicken stock.