Creamed Kale & Eggs

"I know this has HIPSTER written all over it, but I promise it'll become a brunch staple for you and your friends. Anyway, kale is trendy with good reason: it packs more vitamin C than an orange and more calcium than a glass of milk—not to mention that when cooked like this (a play on creamed spinach), its flavor is at its zenith: toasted, blushed with yogurt, and oozing with egg yolk."
 
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photo by gourmet bachelor photo by gourmet bachelor
photo by gourmet bachelor
photo by gourmet bachelor photo by gourmet bachelor
Ready In:
12mins
Ingredients:
7
Yields:
2 eggs
Serves:
1
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ingredients

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directions

  • Preheat the oven to a low 300 degrees F.
  • Chop the kale into ribbons and toast in a hot, hot pan with olive oil and some kind of allium: garlic, onion, shallot, leek, etc.
  • When the leaves are nice and wilted, cream in a dollop of Greek yogurt and make two craters in the green bed.
  • Crack in two eggs and pop the pan into the oven for a breath of a minute until the yolks are done to your liking.
  • Season with salt and pepper.

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