Spicy Eggs with Kale

Spicy Eggs and Kale- Country Mouse City Spouse

Spicy Eggs with Kale

Even though it’s mid-November, I still have kale coming on out in the garden.  I cover it at night, but it’s really not necessary.  Kale, like other hearty dark greens, is very cold-tolerant, and one of the last things to stop producing every fall here in Ohio.

I am a big fan of almost all dark, leafy greens.  From kale to spinach and everything in between, I think that these greens are more filling, more nutrient dense, and add an extra “zing” to any salad or dish you serve with it.

I love using up the kale before winter sets in, and besides making a lot of salads, I love this one-pot meal of kale with eggs.  It’s filling, tasty, and just a quick and nutritious meal for any time of the day.

I have made this one-skillet meal for dinner, for breakfast, and just about any time that I just feel like making something quick and easy.  It’s so yummy that it’s easy to forget that you are eating something healthy.

Eventually, I want to have my own flock of chickens.  Right now, it’s illegal within my suburb (I do not have a large enough lot to accommodate the distance restrictions for having chickens in town) so I will have to wait until I get out of the ‘burbs and back out into the countryside, where I truly belong.  This dish will be perfect for summer meals with fresh eggs and newly harvested kale.

Spicy Eggs and Kale

Spicy Eggs and Kale- Country Mouse City Spouse

Spicy Eggs with Kale

Ingredients

  • 2 tbsp. unsalted butter
  • 4 green onions, chopped
  • 2 cloves garlic, minced
  • 2 bunches kale, stems removed, roughly chopped
  • 1 cup chicken broth
  • salt and pepper to taste
  • Zest and juice of 1 lemon
  • 4 eggs

Instructions

  1. Melt butter in a large skillet over medium high heat. Add green onions and garlic. Cook, stirring until fragrant, about 1 minute.
  2. Add half of the kale and saute, stirring constantly, until wilted, about 2 minutes.
  3. Stir in the remaining kale and repeat.
  4. Add chicken broth, and a pinch of salt and pepper.
  5. Stir in lemon zest and juice.
  6. Simmer until the kale soften, stirring occasionally, about 6 minutes.
  7. Using the back of a spoon, create 4 "wells" in the bed of kale. Crack an egg into each well. Reduce the heat to medium-low and sprinkle the eggs with another pinch of salt and pepper.
  8. Cover the pan and cook until the eggs are almost opaque, approximately 4 minutes.
  9. Turn off the heat and let the eggs rest, covered, until done to your liking.
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I love this dish alone, with maybe some homemade bread and butter as an accompaniment. Don’t worry about macros (nutrition) as kale is high in potassium, Vitamin A (1 cup have over 200% of the recommended daily intake) and in vitamin C (over 100% of recommended daily intake).  It is also higher in protein than most lettuce, having 2.21g per cup.  The eggs are high in protein too.

Spicy Eggs and Kale

Spicy Kale with Eggs- Country Mouse City Spouse Nutritional information per serving

Spicy Kale with Eggs- Country Mouse City Spouse Nutritional information per serving

While not a vegan dish (eggs), it is a great way to have a vegetarian or “meatless” supper.

Don’t waste that kale!!

Spicy Eggs and Kale

Spicy Eggs and Kale- Country Mouse City Spouse

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