Saturday Morning Detox: Kale & Eggs

It's been a brutal week. Other than soul crushing news about our president elect, I was also in Dallas for a 4-day conference. Food choices were not the usual standard and my 2 trips to Whataburger(first timer!) and likely 25+ glasses of wine are weighing on me. I was relieved to be home, with like-minded people, and the comfort of my family.

I also had a huge box of greens and pasture-raised eggs waiting for me from Farm Fresh to You. Here's what I did for this simple recipe. 
Kale & Eggs (serves 2)
1 tablespoon olive oil
2 cloves of garlic
1 medium sized bunch of kale, stems removed and thinly sliced
1/2 teaspoon red wine vinegar
4 cherry tomatoes, quartered
salt & pepper to taste
2-4 eggs, depending on how hungry you are

Preheat oven to 400 degrees.

Heat a large oven-proof skillet with olive oil over medium high heat. Add garlic and saute until fragrant, about 1 minute. Add sliced kale and about a tablespoon of water to begin steaming. After the kale has softened for about a minute, add red wine vinegar and cherry tomatoes. Season with salt and pepper and toss to combine. Cook until kale is softened to your liking, only takes about 3 minutes for me. 

Move kale around to create spaces for your eggs. Crack eggs into each hole and cook over medium heat for about a minute. Throw into the upper part of your oven and cook until egg white are just set, leaving yolks runny. Keep a close eye on this as it only takes 3-4 minutes. Enjoy!

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