Fast, healthy, delicious. I love this fried egg with kale and circles of sliced green onion. The egg cooks around the curls of kale, so that everything gets lifted and flipped together, like green ruffles around yellow and white matte marble. You can eat this on top of toast, but I usually have it by itself with a few halved grape tomatoes.
"The grape tomatoes get a simple sprinkling of EBTB. I build my bite this way: kale egg, tomato, swipe through Greek yogurt."
Notes: Olive oil is extra-virgin.
Ingredients: 1 tbsp. olive oil, 1 sliced green onion- white and green parts, 1 cup torn curly kale, 1 egg, 1/2 tsp. minced garlic, salt and pepper to taste.
1. Heat the oil in a small nonstick pan on medium-high heat. Add green onion and cook for about 2-3 minutes. Add kale, garlic, salt and pepper.
2. Continue to cook for 5 minutes or so, until kale has wilted down to about half of its size.
3. Gather kale and pat it down in the middle of the pan. Crack the egg over and break the yolk, letting it mix over the kale a bit with the white. Cook for 3 minutes, then flip.
4. Once egg is done, remove to a plate. Serve with a dollop of Greek yogurt if you like.