Sautéed Red Kale with Feta and a Fried Egg

Summer has continued to be on the busy side and now my days are filled with job searching, interviews, and company research. And now that I’m car-less, I can’t just hop in the car and escape to my favorite place, the grocery store.

So the other morning when I was prepping for a phone interview and needed a quick breakfast that packed a little power, I turned to my favorite trusted ingredient that I always make sure is in the fridge: the egg.

This breakfast can also really be eaten anytime and has the potential for endless ingredient combinations. This time around I used red kale, feta, and balsamic vinegar, but I’ve also used arugula, goat cheese, and red wine vinegar. Really, anything goes.


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Grocery List

  • 1 bunch red kale
  • 1 egg
  • 1 tablespoon olive oil
  • 1 tablespoon balsamic vinegar
  • freshly crumbled feta
  • salt and pepper to taste

How To

  1. Throw in a handful of washed and chopped red kale. Sauté for a few minutes, until the leaves are wilted but still have a slight crunch.
  2. Remove the kale from the pan and place into a bowl.
  3. Crack an egg in the hot pan, using a tad more olive oil to avoid any sticking.
  4. Cook the egg over easy so that the whites set and the yolk is still runny.
  5. Remove the egg from the pan and place it on top of the greens.
  6. Add the balsamic vinegar to the hot pan and let it reduce a bit before pouring it over the greens and the egg.
  7. Top the dish off with freshly crumbled feta and a bit of salt and pepper. Heat up a pan and drizzle in the olive oil.


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