If we’re being honest, Kale was something we had very little interest in. As a matter of fact, we had zero interest in it. It wasn’t until a trip to the grocery store where they were completely sold out of spinach (we were comfortable with spinach), that we decided to give it a try. So we did. We wanted to like it, we really did…turns out, we LOVED it. So, there started our new found love for Kale and we can’t get enough of it. We try to incorporate it every chance we get. One recipe we keep going back to is our kale and eggs with white cannellini beans and paprika. It’s a perfect dish for breakfast, brunch, or even dinner. Not to mention, it’s super simple and quick to make.
Kale & Eggs
- 4 large eggs
- 16 ounces white beans (we use cannellini beans)
- 1 bunch of kale
- 2 tablespoons olive oil
- Red Chili Flakes
- 1 garlic clove
Rinse kale in a colander and dry flat on paper towel.
Chop garlic and set aside.
Heat a cast iron skillet with olive oil over a low-medium heat and saute garlic for 2 minutes (until slightly golden).
Toss Kale in the skillet, season with a pinch of salt,pepper and chili flakes. Saute until wilted (about 8 minutes).
Once Kale is wilted, push it to the perimeter of the the pan, creating a pocket in the center. Toss the strained beans in the center, add a touch more salt and pepper and a pinch of the paprika. Cook til warm (about 2-3 minutes).
Mix the kale and beans together in the pan, then create four pockets. Crack an egg into each hole, season yolk with salt, pepper and parika and allow to cook for about 5 minutes for the perfect side side egg.