Simmered Eggs And Kale

9 ingredients
2 steps

Ingredients

  • 1 tablespoon salted butter
  • 3 garlic cloves minced
  • 1 bunch kale tough stems removed, leaves roughly chopped
  • 1 cup chicken broth
  • 1/2 teaspoon salt plus more, to taste
  • 1/4 teaspoon freshly ground black pepper plus more, to taste
  • 1/2 lemon
  • 4 eggs
  • red pepper flakes to taste

Directions

  1. 1
    In a large saute pan, melt the butter over medium-high heat. Add the garlic and cook, stirring, until fragrant, about 1 minute. Add half of the kale and saute, stirring frequently until it begins to wilt, about 2 minutes. Stir in the remaining kale and repeat. Add the broth, the 1/2 tsp. salt and the 1/4 tsp. black pepper. Stir in the lemon juice. Simmer, stirring occasionally, until the kale softens, about 6 minutes.
  2. 2
    Using a spoon, create a pocket for each egg in the kale. Crack 1 egg into each pocket. Reduce the heat to medium-low and season the eggs with salt and black pepper. Cover the pan and let the eggs cook until almost opaque, 4 to 5 minutes. Turn off the heat and let the eggs rest, covered, until done to your taste. Sprinkle with red pepper flakes and serve immediately.

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