Creamy Kale and Eggs

Name: Creamy Kale and Eggs
Ingredients: 1 tablespoon extra-virgin olive oil; 2 tablespoons chopped leeks, white and pale green parts only (about 1/2 small); 1 bunch kale, stems removed and cut crosswise into thin ribbons; Pinch freshly grated nutmeg; Kosher salt and freshly ground black pepper; 1/4 cup 2-percent Greek yogurt; 4 large eggs; 2 tablespoons grated Parmesan; 4 slices crusty bread, toasted

9 ingredients

9 steps

Ingredients

1 tablespoon extra-virgin olive oil
2 tablespoons chopped leeks, white and pale green parts only (about 1/2 small)
1 bunch kale, stems removed and cut crosswise into thin ribbons
Pinch freshly grated nutmeg
Kosher salt and freshly ground black pepper
1/4 cup 2-percent Greek yogurt
4 large eggs
2 tablespoons grated Parmesan
4 slices crusty bread, toasted

Directions

1

Heat the olive oil in a medium nonstick skillet over medium heat.
2

Add the leeks, reduce the heat to low, and cook until softened but not brown, about 8 minutes.
3

Stir the kale into the leeks and cook until just wilted, about 2 minutes.
4

Season the mixture with the nutmeg and some salt and pepper.
5

Stir in the yogurt until combined.
6

Make four indentations in the kale and carefully crack an egg into each.
7

Sprinkle a little salt and pepper over each egg.
8

Cover the pan and cook the eggs until the whites are completely set and the eggs are cooked desired doneness, 2 to 3 minutes for medium (runny yolk).
9

Divide the eggs and kale among four serving plates, top each with about 1 1/2 teaspoons Parmesan and serve with the toasted crusty bread on the side.