Deep green vegetables like kale and spinach are loaded with healthy nutrients like antioxidants, fiber, and bone-building vitamin K. Healthy and easy to prepare, this wilted kale and spinach dish is surprisingly hearty, even without meat. Feel free to experiment with other vegetables like shaved zucchini and bell peppers, and substitute your favorite cheese (or omit it altogether).
Yield: 2 servings
Prep Time: 2 minutes
Total Time: 15 minutes
1/2 bag fresh or frozen spinach, chopped
1/2 head of kale, chopped and de-stemmed
1/2 sweet white onion, chopped
2 extra-large eggs
1/4 cup parmesan cheese (or grated gruyere)
Handful white mushrooms, sliced
1 to 2 tablespoons olive oil
Salt and pepper, to taste
- Heat a frying pan over medium heat and coat with olive oil. Boil a separate pot of water to poach the eggs.
- When the pan is steaming, add onions and cook until translucent, then add the mushrooms and cook until lightly browned.
- Add the kale, salt, and pepper and sauté until kale is soft, about 1 to 2 minutes. Add spinach and remove from heat once spinach is wilted. Divide into 2 bowls.
- While still hot, sprinkle with parmesan and set aside.
- When the water is gently boiling, add the eggs. Crack them into a small ramekin first to safeguard against shell fragments and then slide them into the water.
- Cook for 2 to 2 1/2 minutes, then remove with a slotted spoon. Place one egg on top of each bowl and serve immediately.
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