This recipe has been tried and tested in my kitchen several times before being passed on to family members all of whom vouch for it’s health benefits as well as taste. Eggs gently simmered to perfection on a bed of winter kale braised with garlic, green onions and lemon juice – courtesy Williams Sonoma. Sometimes I add chopped onions and sauteed potatoes.
• 2 Tbs. unsalted butter
• 4 green onions, white and light green portions, chopped
• 2 garlic cloves, minced
• 2 bunches kale, tough stems removed, leaves roughly chopped
• 1 cup chicken or vegetable broth
• Salt to taste
• 1/4 tsp. freshly ground black pepper
• Zest and juice of 1 lemon
• 4 eggs
• Red pepper flakes, to taste
In a large fry pan over medium-high heat, melt the butter. Add the green onions and garlic and 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 the broth, the 1/2 tsp. salt and the 1/4 tsp. black pepper. Stir in the lemon zest and juice. Simmer, stirring occasionally, until the kale softens, about 6 minutes.
Using the back of a spoon, create a pocket for each egg in the kale. Crack 1 egg into each pocket. Reduce the heat to medium-low and season the eggs with salt and black pepper. Cover the pan and let the eggs cook until almost opaque, 4 to 5 minutes. Turn off the heat and let the eggs rest, covered, until done to your taste. Sprinkle with red pepper flakes and serve immediately. Serves 4.
Adapted from Williams-Sonoma.