Spicy Simmered Eggs with Kale
This simple, rustic dish is both healthy and hearty. Winter kale is first braised with fragrant garlic, green onions and lemon juice. Protein-rich eggs are then nestled into the bed of kale, where they gently simmer to perfection. A finishing garnish of red pepper flakes adds the perfect amount of contrasting heat.
- 2 Tbs. unsalted butter
- 4 green onions, white and light green portions, chopped
- 2 garlic cloves, minced
- 2 bunches kale, tough stems removed, leaves roughly chopped
- 1 cup chicken or vegetable broth
- 1/2 tsp. salt, plus more, to taste
- 1/4 tsp. freshly ground black pepper, plus more, to taste
- Zest and juice of 1 lemon
- 4 eggs
- Red pepper flakes, to taste
In a large fry pan over medium-high heat, melt the butter. Add the green onions and garlic and cook, stirring, until fragrant, about 1 minute. Add half of the kale and sauté, stirring frequently until it begins to wilt, about 2 minutes. Stir in the remaining kale and repeat. Add the broth, the 1/2 tsp. salt and the 1/4 tsp. black pepper. Stir in the lemon zest and juice. Simmer, stirring occasionally, until the kale softens, about 6 minutes.
Using the back of a spoon, create a pocket for each egg in the kale. Crack 1 egg into each pocket. Reduce the heat to medium-low and season the eggs with salt and black pepper. Cover the pan and let the eggs cook until almost opaque, 4 to 5 minutes. Turn off the heat and let the eggs rest, covered, until done to your taste. Sprinkle with red pepper flakes and serve immediately. Serves 4.
Adapted from Williams-Sonoma One Pot of the Day, by Kate McMillan (Weldon Owen, 2012).