Sauteed Purple Kale with Charred Shallots & Fried Egg

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.