Looking for a healthy option for breakfast? Look no further because you’ve come to the right place–your garden. Kale is what’s for breakfast! One of my favorite ways to eat kale is sautéed with eggs in a breakfast scramble. It’s easy and quick, not to mention delicious, giving you a great start to the day.
Kale Scramble
2 eggs
12 leaves of kale, torn into large chunks, no stems
1 TBSP olive oil
1 TBSP butter
garlic powder, salt & pepper to taste
Heat oil and butter in a saucepan on medium heat. When butter is melted, toss in kale leaves and sauté until soft.
Slide kale to one side, and add two eggs.
When eggs begin to turn white, scramble. Cook for a minute or so–depending upon how you like your eggs scrambled, soft vs. hard–then combine with kale.
At this point, I sprinkle them with a healthy dose of garlic powder, pepper and a dash of Himalayan Pink sea salt (you can find this salt at your local health food store).
This recipe makes one serving–and should be eaten warm. Enjoy!
Options for preparing this dish include sautéing kale with one minced garlic, in lieu of seasoning with garlic powder. If you choose to do so, go ahead and add the salt while you’re cooking the kale. It mimics another favorite of mine, sautéed spinach. It’s basically prepared the same way, minus the eggs, and served as an accompaniment to dinner. (Italians add pine nuts to the dish, but not me.)
- 2 eggs
- 12 leaves of kale, torn into large chunks, no stems
- 1 TBSP olive oil
- 1 TBSP butter
- garlic powder, salt & pepper to taste
- Heat oil and butter in a saucepan on medium heat.
- When butter is melted, toss in kale leaves and sauté until soft.
- Slide kale to one side, and add two eggs.
- When eggs begin to turn white, scramble.
- Cook for a minute or so--depending upon how you like your eggs scrambled, soft vs. hard--then combine with kale.
- Sprinkle them with a healthy dose of garlic powder, pepper, and a dash of sea salt (I prefer Himalayan Pink Salt and you can find it at your local health food store).
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