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Creamed Kale & Eggs

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“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 milk—not 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.”
READY IN:
12mins
SERVES:
1
YIELD:
2 eggs
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat the oven to a low 300 degrees F.
  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. When the leaves are nice and wilted, cream in a dollop of Greek yogurt and make two craters in the green bed.
  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. Season with salt and pepper.

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