Creamed Kale & Eggs

Name: Creamed Kale & Eggs
Prep time: 2 min
Cook time: 10 min
Total time: 12 min
Yield: 2 eggs, 1 serving(s)
Ingredients: 1/2 lb kale; 1 garlic clove; 1 tablespoon olive oil; 2 tablespoons Greek yogurt; 2 eggs; salt; pepper

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Recipe by gourmet bachelor

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.

READY IN: 12mins

SERVES: 1

YIELD: 2 eggs

UNITS: US

INGREDIENTS

Nutrition

¹⁄₂

lb kale
1

garlic clove
1

tablespoon olive oil
2

tablespoons Greek yogurt
2

eggs
salt
pepper

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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