- 2
4.3/5
(3 Votes)
Ingredients
- 3 tablespoons unsalted butter
- 1 shallot, diced
- 4 cups chopped kale
- 2 cups baby spinach
- 4 garlic cloves, minced
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 2 - 4 large eggs
- Pinch of crushed red pepper
- Toast for serving and dipping
Preparation
Step 1
Heat a large skillet over medium heat and add the butter. Add the shallot and cook until slightly softened, while stirring, about 2 to 3 minutes. Add the greens and stir, cooking until they are wilted. Stir in the garlic cloves, paprika, salt, pepper and cook for another minute. Make somewhat of a well in the center of the greens and crack the eggs into the skillet. Cover slightly until the eggs are cooked to your liking. Season the eggs with a pinch of salt and pepper and the crushed red pepper. Serve immediately with toast for yolk dipping.
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