Frosty nights in the garden will sweeten kale, the nutritious green at the base of this egg recipe. If you don’t care for kale, you can substitute spinach, Swiss chard, or collard greens. Cook the eggs lightly, keeping the yolks slightly runny to create a rich, creamy sauce for the greens.
• 2 tbsp unsalted butter
• 4 green onions, chopped
• 2 cloves garlic, minced
• 2 bunches kale (or the same of spinach, chard or collards), tough stems removed, roughly chopped
• 1 cup chicken or vegetable broth
• Salt and pepper, to taste
• Zest and juice of 1 lemon
• 4 eggs
• Red pepper flakes
1. Melt butter in a large skillet over medium-high heat. Add green onions and garlic. Cook, stirring, until fragrant, about 1 minute. Add half of the kale and sauté, stirring frequently until it begins to wilt, about 2 minutes. Stir in the remaining kale and repeat. Add chicken broth, one-half teaspoon salt, and one-quarter teaspoon pepper. Stir in lemon zest and juice. Simmer until the kale softens, about 6 minutes, stirring occasionally.
2. Using the back of a spoon, create 4 depressions in the bed of kale. Crack an egg into each depression. Reduce the heat to medium-low, and sprinkle the eggs with salt and pepper. Cover the pan and cook until eggs are almost opaque, about 4 to 5 minutes. Turn off the heat and let the eggs rest, covered, until done to taste. Sprinkle with red pepper flakes and serve.
Want more one-pot meals? Find more recipes in Easy Meals: One-Pot Recipes for Every Season.
This recipe has been reprinted with the permission of One Pot of the Day, by Kate McMillan, published by Weldon Owen, 2012.