Creamed Kale & Eggs

Directions

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.