Gluten-Free Spicy Kale and Eggs Recipe
Servings: 2 servings
Calories: 413kcal
Ingredients
- 2 slices thick-cut bacon , chopped
- 1 tablespoon unsalted butter
- 4 green onions , sliced
- 1 Fresno chili pepper , seeded and finely minced
- 10 ounces baby kale
- Kosher or fine sea salt
- Black pepper
- 1 tablespoon balsamic vinegar
- 3 tablespoons gluten free vegetable or chicken broth
- 4 large pastured eggs
Instructions
- Place the bacon in a cold skillet. Turn the heat to medium and cook until crispy, stirring occasionally. Remove from pan and drain on paper towels.
- Add the butter to the pan, melt, and add the kale in handfuls, letting it wilt down then adding more. Season with a large pinch of salt and pepper. Cook, stirring often until fully wilted. Turn up the heat, add the vinegar and cook for 1 minute or until the vinegar has evaporated. Add the broth, stir, and cook for another minute.
- Make 4 wells in the kale with the back of a spoon. Crack and egg into each well, sprinkle each egg with a little salt and pepper, turn the heat down to medium, cover the pan and cook until the eggs are cooked to your liking, about 4 minutes for a cooked white and runny yolk.
Nutrition
Calories: 413kcal | Carbohydrates: 17g | Protein: 22g | Fat: 30g | Saturated Fat: 11g | Cholesterol: 366mg | Sodium: 506mg | Potassium: 973mg | Fiber: 1g | Sugar: 2g | Vitamin A: 15125IU | Vitamin C: 184mg | Calcium: 279mg | Iron: 4mg