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    You are in: Home / Recipes / Creamed Kale & Eggs Recipe
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    Creamed Kale & Eggs

    Creamed Kale & Eggs. Photo by gourmet bachelor

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    Total Time:

    Prep Time:

    Cook Time:

    12 mins

    2 mins

    10 mins

    gourmet bachelor's Note:

    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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    Serves: 1



    Units: US | Metric


    1. 1
      Preheat the oven to a low 300 degrees F.
    2. 2
      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.
    3. 3
      When the leaves are nice and wilted, cream in a dollop of Greek yogurt and make two craters in the green bed.
    4. 4
      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.
    5. 5
      Season with salt and pepper.

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    Nutritional Facts for Creamed Kale & Eggs

    Serving Size: 1 (344 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 380.5
    Calories from Fat 221
    Total Fat 24.6 g
    Saturated Fat 5.2 g
    Cholesterol 372.0 mg
    Sodium 240.5 mg
    Total Carbohydrate 24.4 g
    Dietary Fiber 4.6 g
    Sugars 0.4 g
    Protein 20.2 g

    The following items or measurements are not included:

    Greek yogurt

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