One Pan Kale & Leeks with Eggs
1 1/2 tbsps Avocado Oil
1 Leeks (small, thinly sliced)
2 cups Kale Leaves (stems removed, chopped)
1/2 Lemon (medium, juiced)
Sea Salt & Black Pepper (to taste)
1/2 tsp Chili Flakes
Amount per serving
1Heat a cast iron pan over medium heat. Add the oil, leeks, and kale. Sauté for three to five minutes, or until the leeks are fragrant and the kale has started to wilt. Add the lemon juice and season with salt and pepper.
2Make space in the kale mixture for the number of eggs you are using, and crack an egg into each space. Cover and cook until the whites are set and the yolks are cooked to your desired doneness.
3Garnish with the chili flakes and serve. Enjoy!
Leftovers:Best enjoyed immediately. Refrigerate in an airtight container for up to two days.
Serving Size:One serving is three eggs and 1 1/2 cups of cooked kale and leeks.
More Flavor:Add minced garlic and/or hot sauce.