Ingredients
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1/2
-
1
-
1
-
2
-
2
-
-
-
-
-
-
-
-
-
-
Directions
Creamed Kale & Eggs, 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 milknot 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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Steps
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1
Done
|
Preheat the Oven to a Low 300 Degrees F. |
|
2
Done
|
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
Done
|
When the Leaves Are Nice and Wilted, Cream in a Dollop of Greek Yogurt and Make Two Craters in the Green Bed. |
|
4
Done
|
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. |
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5
Done
|
Season With Salt and Pepper. |
