Creamed Kale & Eggs

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.

No nutritional information available.

No additional tips available.