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THE KALE EGG

Fast, healthy, delicious. I love this fried egg with kale, onion, and garlic. 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 or grapes. Best, uber-fast breakfast!



Notes: Olive oil is extra-virgin.


KALE EGG

Ingredients: 1 tbsp. olive oil, 1 sliced green onion (or a scant 1/4 cup chopped red or white or yellow onion), 1 tsp. minced garlic, 1 cup torn curly kale, 1 egg, sea salt and pepper to taste, chili flakes (optional).


Serves 1.


1. Heat onion, garlic, and kale: Warm the oil in a small nonstick pan on medium-high heat. Add the onion and garlic and cook for about 30 seconds to a minute--until fragrant and sizzling. Add the kale and continue to cook for a few minutes, until kale has wilted down to about half of its size.


2. Gather kale and pat it down in the middle of the pan, if necessary. Beat and egg and pour it over (or crack the egg over if you like your yolk whole). Cook for 3 minutes, or your desired doneness, then flip. Once egg is done, remove to a plate. Add chili flakes if you like.


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