Sauteed spinach and eggs is one of my favorite all time simple meals to make. It’s healthy, delicious, and can be thrown together within a matter of minutes.
Yesterday, when I was looking around the refrigerator to make something for lunch, two things that caught my eye first: a large bunch of kale and the brand new carton of eggs that I just purchased a few days ago.
This meal was the simplest of simple dishes, yet it was so incredibly delicious. It’s just kale, simmered in chicken stock with garlic and lemon, and served on toast with perfect, runny fried egg on top.
1 1/2 pounds kale (rinsed and drained), stems and leaves coarsely chopped
3 tablespoons olive oil
2 cloves garlic, minced
1/2 cup chicken or vegetable stock
Salt and pepper, to taste
1 TBS lemon juice
Heat olive oil in a large saucepan over medium-high heat.
Add the garlic and cook until soft, but not colored.
Raise heat to high, add the stock and kale and toss to combine. Cover and cook for 5 minutes.
Remove cover and continue to cook, stirring until all the liquid has evaporated. Add lemon juice and toss to combine.