The Kale Diaries, Part Four: Brown Butter Greens and Eggs

Greens for breakfast? Why not! Actually, you could make this dish any old time. It would be great for brunch or an easy dinner. I tweaked this dish from Healthy Green Kitchen.

Notes: This dish was even more delicious than I thought it would be. The greens were tender-crisp and went perfectly with the egg. You simply must try it. I made it for one, but you can easily add as many eggs and bunches of kale as you have people.

Ingredients:
1 egg
3 tablespoons of butter
2-3 kale leaves, stemmed and sliced thin
Dash of red pepper flakes
Salt
Pepper

Directions:

Heat your butter in a skillet (with a lid -- you'll need it later) on medium-high. Once the foaming subsides, allow the butter to brown slightly, just until it smells nutty.

Add your chopped kale and stir it around for just about 30 seconds. The kale will make a lot of noise and might spatter, so just be watchful. Season with salt, pepper, and red pepper flakes.

Make a hole in your kale bunch (like a bird's nest) and drop your egg into the hole. Turn the heat down to medium-low. Season your egg with salt and pepper. Cover the pan and let your egg cook to your preference. I like my yolks runny, but my whites set.

Serve it up and enjoy!