Today, I found myself hungry after a workout and my options were very limited in the kitchen. A go-to meal for when my fridge is looking a little empty is the delicious combination of kale and eggs.
I first got the inspiration for this dish from the Food Network show The Kitchen. Katie Lee made a version of this dish and she called it Creamy Kale and Eggs. I tweaked the recipe a bit and I think I have finally perfected it.
To start, I washed and dried a few big kale leaves. Then, I heated about a tablespoon of olive oil over medium heat. I crushed a clove of garlic and added it to the heated oil.
I let the garlic cook for about a minute or two. Be careful not to cook it too long, because it will be cooking when the kale and eggs are added to the pan. Then add your chopped kale. I take off most of the fibrous stems, but I do keep some because I like the crunch it adds to the dish.
Cook the kale for about 2 minutes and use a spatula to move it around a bit. Now, make two wells in the kale at least two inches apart from each other. That is where you will crack the eggs into. Be very careful when cracking the eggs into the kale because you don’t want the yolks to break.
Season the eggs and kale with salt and pepper to taste. Let the mixture heat for about a minute, then put a lid on it. The steam trapped by the lid will cook the eggs and steam the kale. Leave the lid on for about 5 minutes, checking a few times to make sure the kale is not burning. Depending on how you like your eggs, it may take longer or shorter than 5 minutes. I like mine semi-runny and 5 minutes was perfect.
Transfer the mixture to a plate or two. Optionally, you can top it with a handful of sun-dried tomatoes. Toast yourself some ezekiel bread, and you’re ready to go!
This meal is full of amazing vitamins and nutrients. You’re getting all the benefits of the super-food kale including vitamins k and calcium and the protein from the eggs. This is a great option for breakfast, lunch, or dinner! I love this meal any time of day because it gives your body the fuel it needs and you’ll feel amazing after eating it.
Saying that, this greek style marinated chicken dish is a perfect alternative for dinner.
Recipe – Kale and Eggs
- Serves 1
- Preparation and Cooking Time – 13 minutes
- 5 kale leaves
- 2 eggs
- 1 tablespoon of olive oil
- Sun-dried tomatoes
- 1 slice of Ezekiel toast
Wash and dry your kale, then remove the stems and roughly chop it into pieces.
Heat a skillet over medium heat.
Add olive oil. When olive oil is heated, add crushed garlic. Let garlic cook for about a minute.
Add the kale to the pan and heat for 2 minutes tossing gently.
Make two wells in the kale for the eggs, and make sure they have about 2 inches of separation.
Carefully crack one egg into each well.
Sprinkle salt and pepper to taste.
After a minute, place a lid over the skillet.
Let heat for about 5 minutes or until eggs are cooked to your liking.
Transfer to dish and add a few sun-dried tomatoes.
Serve with a slice of ezekiel or whole grain toast.