Sautéed Kale with Fried Eggs
A healthy, hearty breakfast perfect for cold mornings, sautéed eggs and kale are equally good as a super-quick and nutritious weekday dinner. Feel free to substitute other greens, such as Tuscan kale, chard or mustard greens, if you prefer.
- 3 Tbs. extra-virgin olive oil
- 1 small bunch curly kale, stems removed and leaves coarsely chopped
- 1 garlic clove, thinly sliced
- 1/2 small red chile, stemmed and thinly sliced
- Kosher salt and freshly ground pepper
- 2 eggs
In a large sauté pan over medium-high heat, warm 2 Tbs. of the olive oil. Add the kale, garlic and chile and sauté until the kale is wilted and the garlic is lightly golden, 2 to 4 minutes. Season with salt and pepper. Remove from the heat and keep warm.
In a small nonstick fry pan over medium heat, warm the remaining 1 Tbs. olive oil. Break the eggs into the pan. Reduce the heat to medium-low and season the eggs lightly with salt and pepper. Cover the pan and cook until the whites are set and yolks are just beginning to turn firm around the edges, about 5 minutes.
Divide the greens between 2 plates and top each serving with a fried egg. Serve immediately. Serves 2.
Williams Sonoma Test Kitchen