I am trying to sneak more Kale into my meals lately because it is an absolute powerhouse food, packed full of antioxidant vitamins A, C, and K as well as magnesium, fiber, iron and potassium. What does this mean in everyday terms? Kale is rich in nutrients, promotes endless health benefits (eye health, lower cholesterol, cancer fighting abilities) and tastes great at the same time.
I always prefer to blanch or sautee kale since it has a course texture when it is raw. For this recipe in particular, I used Lacinato Kale (also known as “dinosaur” kale) which is typically used in Italian cuisine.
Today, it found its way into my breakfast sandwich.
What will you need?
5 cherry tomatoes
4 stalks of Kale, leaves torn and stems discarded
1 small garlic clove, chopped
1 green onion, chopped
1 tsp lemon juice
Olive oil, salt, pepper, red pepper flakes
How do you make it?
In a medium saucepan, heat some olive oil and add the chopped raw garlic and green onion. Sautee for about a minute. Add the kale leaves, lemon juice, salt, pepper and crushed red pepper flakes and stir to coat the leaves with all ingredients. Sautee on medium heat for about 5 minutes until the kale is soft and wilted. Remove from heat and reserve on the side.
Add a little more olive oil and gently crack two eggs into the pan, maintaining their shape. Cook on medium heat all the way through on one side, adding a sprinkle of salt, pepper and crushed red pepper flakes on the top.
Once your eggs are done, assembling the sandwich is so easy. Kale on the bottom, sliced cherry tomatoes next and eggs on top!
Egg McMuffin, what?