Spicy Simmered Eggs with Kale
I never used to have a thing for cooked greens until I experienced cooked kale with red pepper flakes and lemon added to it. Then, my world was changed. This recipe from Williams-Sonoma is SO simple, but looks fancy as hell (i.e. perfect for impressing your one-night stand turned at-home brunch buddy). I add roasted sweet potatoes to mine, but it’s perfect on its own, too.
Spicy Simmered Eggs with Kale by Williams-Sonoma
Serves 4
INGREDIENTS:
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
1/2 tsp. salt, plus more, to taste
1/4 tsp. freshly ground black pepper, plus more, to taste
Zest and juice of 1 lemon
4 eggs
Red pepper flakes, to taste
DIRECTIONS:
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.
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