Poached Eggs with Sauteed Kale:
Spring break is over and now it’s back to our regular routine. It was great to have some downtime and we had so much fun just hanging with the kids, getting things done around the house and visiting cool spots in our own backyard. I’m referring to “our backyard” as all of Los Angeles. I ate and drank a little to much of the yummy stuff, so let’s start back fresh with a quick and easy dish that I threw together for my hungry crew! You don’t have to eat eggs just for breakfast as there are so many great recipes with eggs for dinner!
Ali in the Valley
Photo by: Ali
Recipe for Poached Eggs with Sauteed Kale:
4 eggs 3 cloves of garlic (minced) Parmesan cheese (optional) 2 tablespoons chopped tomatoes or cherry tomatoes 1/2 bag of kale (pre-washed/chopped kale from Trader Joe’s) olive oil salt and pepper
Heat 1-2 tablespoons of olive oil in a pan over medium-high heat. Once hot, add minced garlic, chopped tomatoes and kale. Using tongs or a spatula, flip/saute to ensure even coating of olive oil. Cook until the kale begins to wilt just a little and is tender, about 5-7 minutes. Use a spatula to make little wholes in the kale mixture and crack a egg in each whole. Salt and Pepper the whole dish and cover with top for 5 minutes or until eggs are cook to your liking. Sprinkle Parmesan cheese on top and serve hot!