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Green Eggs & Kale


by Lindsay Rosenblatt


Partnering up your fried eggs with high flavor, high-fiber, low-carb leafy greens looks splendid on the plate and keeps you feeling full and satisfied. We used cremini mushrooms, but the choice is yours.

Green Eggs & Kale

Serves: 2
Prep time: 5 minutes
Cook time: 15 minutes

 

Ingredients:

1 bunch of kale, stems removed and chopped

1 cup spinach leaves (fresh)

4 medium leeks, chopped

1 shallot, chopped

1 cup mushrooms, chopped

½ teaspoon paprika

1 tablespoon garlic powder

1 lemon, cut in half

4 eggs

½ cup dill, chopped

2 tablespoons extra virgin olive oil

salt/pepper to taste

hot sauce to taste*

 

Instructions

Remove stems and chop kale into 1" pieces. Heat the olive oil in a skillet over medium heat. Add chopped kale, spinach, chopped leeks, and shallots. Cover for 3 minutes and let cook until the greens are wilted. Remove lid, add in chopped mushrooms, and continue to stir until shallots and leeks are browned. Kale should take about 10 minutes to fully cook. Add paprika, garlic powder, and squeeze half a lemon on top. Add salt and pepper. Move the kale mixture over to the side of the pan to make room for your eggs.

Add your eggs on the other side and cook for about 5 minutes under a covered lid. Flip the eggs and cook for about one minute, until egg is cooked the way you like it.

To serve, remove the kale mixture from the pan and place onto a plate, top with fried eggs. Squeeze on the rest of the lemon and sprinkle dill, salt and pepper. Serve with hot sauce for a little kick.


Looking for more healthy recipes from Dr. Nancy? Order Craving Healthy her new cookbook! It is a collaboration between lifelong friends, chef Lindsay Rosenblatt and Dr. Nancy Rahnama, that includes over 70 new recipes, guaranteed to be delicious and healthy.

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Try our products risk-free. If you are unhappy for any reason, simply return it within 60 days of receiving it and we’ll give you a full refund. It’s that simple.

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