Eat kale not because it’s trendy, but because it’s delicious and exceptionally nutritious. And it’s memorable when paired with scrambled eggs in this breakfast bowl.
- 2 tsp extra-virgin olive oil
- 4 oz Organic Green Kale
- 1/4 tsp sea salt
- 3 egg(s)
- 2 Lemon Wedge
- Heat the oil in a medium or large nonstick skillet over medium heat. Add the kale and 1/8 tsp. of the salt and cook while tossing with tongs until the kale is wilted, about 7 minutes.
- Turn heat to low, crack the eggs directly into the skillet, add the remaining 1/8 tsp. salt, and quickly scramble until the eggs are done, about 1 minute.
- 3Transfer to a bowl and serve with the lemon wedges.