Spicy Kale Breakfast Sandwich
I am trying to sneak more Kale into my meals lately because it is an absolute powerhouse food, packed full of antioxidant vitamins A, C, and K as well as magnesium, fiber, iron and potassium. What does this mean in everyday terms? Kale is rich in nutrients, promotes endless health benefits (eye health, lower cholesterol, cancer fighting abilities) and tastes great at the same time.
I always prefer to blanch or sautee kale since it has a course texture when it is raw. For this recipe in particular, I used Lacinato Kale (also known as “dinosaur” kale) which is typically used in Italian cuisine.
Today, it found its way into my breakfast sandwich.
What will you need?
1 croissant
2 eggs
5 cherry tomatoes
4 stalks of Kale, leaves torn and stems discarded
1 small garlic clove, chopped
1 green onion, chopped
1 tsp lemon juice
Olive oil, salt, pepper, red pepper flakes
How do you make it?
In a medium saucepan, heat some olive oil and add the chopped raw garlic and green onion. Sautee for about a minute. Add the kale leaves, lemon juice, salt, pepper and crushed red pepper flakes and stir to coat the leaves with all ingredients. Sautee on medium heat for about 5 minutes until the kale is soft and wilted. Remove from heat and reserve on the side.
Add a little more olive oil and gently crack two eggs into the pan, maintaining their shape. Cook on medium heat all the way through on one side, adding a sprinkle of salt, pepper and crushed red pepper flakes on the top.
Once your eggs are done, assembling the sandwich is so easy. Kale on the bottom, sliced cherry tomatoes next and eggs on top!
Egg McMuffin, what?
I’ve never just sauteed kale and ate it…I usually only make kale chips! Is it pretty much just like spinach when you cook it down and eat it plain?
You know, I think it is a bit different actually! I think they are pretty interchangeable ingredients but they turn out differently. In my experience, Kale maintains a lot more of its texture even after you sautee it, whereas spinach cooks WAY down and gets kind of mushy. I think they are both AMAZING don’t get me wrong, just different. You have to cook kale a bit longer, too.
Love you
I do this but dice an apple and sauté it in coconut oil rather than placing it on a bun . It’s like having potato’s with a little sweetness underneath . It cuts some of the kales tartness and the egg, mends well with the apple. So yummy!
Just made a variation of this to use up some kale I had in the fridge and it was delish! Thanks for another great recipe
AWESOME! Yes, use it up for sure! Kale is too precious to go to waste. That makes me so, so happy though. Thank you for letting me know!!