The Pioneer Woman Tasty Kitchen
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Sauteed Purple Kale with Charred Shallots & Fried Egg

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Level: Easy

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Description

A simple, incredibly nourishing breakfast that will satisfy and fill your tummy with goodness.

Ingredients

  • ½ cups Olive Oil, Divided
  • 2 cloves Garlic, Minced
  • 4 cups Curly Kale, Cleaned And Cut Into Bite Sized Pieces
  • 6 whole Shallots (small), Peeled And Cut In Half Lengthwise
  • 2 whole Eggs
  • 2 dashes Fresh Ground Pepper
  • ½ teaspoons Sea Or Kosher Salt

Preparation

Heat a good few glugs of olive oil in a large pot over medium-high heat. When hot, add the garlic and cook for 30 seconds. Add the kale and a pinch or two of salt. Toss until cooked through, about 5 minutes. It should be green and still a touch crunchy. Taste for seasoning and remove from heat.

While kale cooks, heat a skillet (dry) over high heat until hot-hot! Add the shallots, cut side down, and let them cook until blackened on the bottom, 5-6 minutes. Turn shallots and remove from heat.

In another skillet (or the same, just remove the shallots and wipe it off) over medium-high heat, add a thin layer of olive oil and let it get hot. Crack the eggs into the pan (they should immediately sizzle and sputter) and cover lightly with a plate or pot-lid. Let cook until whites are set but yolks are runny, 3 minutes.

Pile the kale onto plates and top with shallots and fried egg. Sprinkle with some flaky salt and fresh ground pepper.

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