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5 from 1 vote

Simmered Eggs and Kale

Course Breakfast
Prep Time 10 minutes
Cook Time 15 minutes
Author Tracy

Ingredients

  • 1 Tbs. salted butter
  • 3 garlic cloves minced
  • 1 large bunch of kale tough stems removed, leaves roughly chopped
  • 1 cup chicken or vegetable broth
  • 1/2 tsp. salt plus more, to taste
  • 1/4 tsp. freshly ground black pepper plus more, to taste
  • Juice of half a lemon
  • 3-4 eggs
  • Red pepper flakes to taste

Instructions

  • In a large saute pan, melt the butter over medium-high heat. Add the garlic and cook, stirring, until fragrant, about 1 minute. Add half of the kale and sauté, stirring frequently until it begins to wilt, about 2 minutes. Stir in the remaining kale and repeat. Add the broth, the 1/2 tsp. salt and the 1/4 tsp. black pepper. Stir in the lemon juice. Simmer, stirring occasionally, until the kale softens, about 6 minutes.
  • Using a spoon, create a pocket for each egg in the kale. Crack 1 egg into each pocket. Reduce the heat to medium-low and season the eggs with salt and black pepper. Cover the pan and let the eggs cook until almost opaque, 4 to 5 minutes. Turn off the heat and let the eggs rest, covered, until done to your taste. Sprinkle with red pepper flakes and serve immediately.