This is my new favourite breakfast/brunch to make when I have the morning off. Very easy, very healthy. Eggs, kale, green onions, chicken broth, and some chili flakes. Simple.
Ingredients: 2 tbsp unsalted butter 4 green onions, chopped 2 cloves garlic, minced 2 bunches kale, roughly chopped 1 cup chicken/veggie broth salt & pepper Zest and juice of 1 lemon 4 eggs Red Pepper flakes
In a large skillet over medium high heat, melt the butter. Add the green onions and garlic and cook, stirring, until fragrant, about 1 minute. Add half the kale and saute, stirring frequently until it begins to wilt, about 2 minutes. Stir in remaining kale and repeat. Add the chicken broth, 1/2 tsp salt, 1/4 tsp black pepper. Stir in lemon zest and juice. Let simmer, stirring occasionally, until kale softens, about 6 min.
Using the bak of a spoon, create a pocket for each egg in the kale. Crack one egg into each pocket. Reduce heat to medium-low, and sprinkle the eggs with salt & black pepper. Cover the pan and let the eggs cook until almost opaque, 4-5 min. Turn off the heat and let the eggs rest, covered, until done to taste. Sprinkle with chile flakes and serve.
how? :)
ReplyDeleteIngredients:
ReplyDelete2 tbsp unsalted butter
4 green onions, chopped
2 cloves garlic, minced
2 bunches kale, roughly chopped
1 cup chicken/veggie broth
salt & pepper
Zest and juice of 1 lemon
4 eggs
Red Pepper flakes
In a large skillet over medium high heat, melt the butter. Add the green onions and garlic and cook, stirring, until fragrant, about 1 minute. Add half the kale and saute, stirring frequently until it begins to wilt, about 2 minutes. Stir in remaining kale and repeat. Add the chicken broth, 1/2 tsp salt, 1/4 tsp black pepper. Stir in lemon zest and juice. Let simmer, stirring occasionally, until kale softens, about 6 min.
Using the bak of a spoon, create a pocket for each egg in the kale. Crack one egg into each pocket. Reduce heat to medium-low, and sprinkle the eggs with salt & black pepper. Cover the pan and let the eggs cook until almost opaque, 4-5 min. Turn off the heat and let the eggs rest, covered, until done to taste. Sprinkle with chile flakes and serve.