Leek and Kale Soup with Poached Egg and Pecorino

Ingredients

• 1 bunch Tuscan, Black or Lacinato Kale, stems removed and cut into ¼” wide strips, washed and dried well
• 2 Leeks, tough dark green tops removed, halved lengthwise and rinsed well to remove any dirt or sand, then sliced ¼” wide across
• 1 tablespoon Olive Oil
• 1 tablespoon Butter (preferably unsalted)
• 1 garlic clove, minced
• 1/4 teaspoon red pepper flakes
• 1 bay leaf
• 1-2 teaspoons kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1/4 cup dry white wine, such as a Sauvignon Blanc
• 1 liter low sodium chicken stock (or vegetable stock if making Vegetarian)
• 4 large eggs
• Freshly shaved Pecorino (or Parmesan)

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