Description
This Lemony Kale Sauté with Eggs is a nutrient-dense meal that’s great for breakfast, lunch, or dinner!
Ingredients
Units
Scale
- 1 tablespoon olive oil
- 1/2 of a yellow onion, chopped
- 6 cups kale pieces (kale that has been deveined and cut or torn into bite-sized pieces)*
- 1/4 teaspoon salt
- 2 tablespoons water
- 1/4 cup pepitas
- 1-2 tablespoons lemon juice
- 1 tablespoon lemon zest
- 2 large eggs
- oil or butter for frying eggs
Instructions
- Start the kale: In a large skillet, gently heat olive oil over medium heat. Add the chopped onion and cook until softened, about 2-3 minutes.
- Cook the kale: Add the kale pieces and sprinkle with salt. Use a spatula to mix the kale and onions together. Add the water and cover the skillet with a lid. Let the kale steam until tender and bright green (but not totally wilted), just a few minutes.
- Fry the eggs: Meanwhile, heat a little oil or butter in a separate skillet over medium heat. Once hot, crack in your eggs. Lower the heat and cook until the whites and yolks reach your desired consistency. Season with salt, pepper, and smoked paprika if you like.
- Finish and serve: Once the kale is cooked, stir in the pepitas and lemon juice, then top with lemon zest. Plate the kale, top with the fried eggs, and serve alongside a thick slice of sourdough toast.
Notes
Time-Saving Tips
- Buy pre-chopped kale to eliminate the need to devein and chop your kale.
- Dice your onion ahead of time for the fastest preparation.
Recommended:
- Prep Time: 4 minutes
- Cook Time: 6 minutes
- Category: main meal
- Method: cook top, Frying
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 593
- Sugar: 7 grams
- Fat: 41 grams
- Saturated Fat: 8.2 grams
- Trans Fat: 0 grams
- Carbohydrates: 33 grams
- Fiber: 7 grams
- Protein: 30.1 grams