Kale and Eggs with Tarragon – a delicious recipe with kale, eggs, garlic, green onions, tarragon, chili flakes. Easy to follow and perfect for any occasion.
Serves 4
Vegetarian
Servings:persons
1
Remove the tough ribs of the kale and chop into smaller pieces.
2
Mince the garlic and green onion.
3
Heat about 1 Tbsp vegetable or olive oil in a large frying pan, then briefly cook the garlic and onion until soft.
4
Add the kale, along with tarragon, red chili flakes and a sprinkle of salt.
5
Saute the kale on medium heat until wilted and softened, about 5 minutes.
6
Gather the kale in the middle of the pan and crack the 4 eggs on top in different places.
7
Pour about 1/4 cup water along the outside rim of the frying pan around the kale.
8
Cover with lid and steam the eggs until desired doneness.
9
I did mine about 2-3 minutes so the yolks were still pretty runny.
10
Remove from heat and sprinkle with chopped parsley or basil if you like.
11
Serve and enjoy!
177
kcal
Calories
10
g
Fat
8
g
Carbs
15
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 1 bunch kale, any kind, 4 eggs, 2 cloves garlic, 2 green onions, and more.
Yes, Kale and Eggs with Tarragon falls under the Vegetarian category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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