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Makes
2 servings
Author Notes
A final minute dish, most sensible possible for a snappily weeknight meal. I served it on the delivery over spaghetti squash, however is for positive, even higher over accurate pasta. —Brussels Sprouts for Breakfast
System
1 bunch
lacinato kale (stems eradicated)
2 tablespoons
olive oil
4
cloves garlic (minced)
1 pinch
crimson pepper flakes
1 tablespoon
route Dijon mustard
1 tablespoon
crimson wine vinegar
1
egg yolk
1 cup
easy Greek yogurt (full free or beefy full)
1/2 cup
Parmesan cheese (grated)-
salt and pepper
Directions
- Open by cutting up the kale till it’s a long way kind of minced.
- Heat a saute pan over medium warmth and olive oil. Add kale, salt, pepper and crimson pepper flakes and saute for 3-4 minutes. Add garlic, crimson wine vinegar and Dijon. That you can add a splash of water at this point as correctly if more liquid is wished to shield it from sticking to the pan.
- As kale sautes, mix egg yolk, Greek yogurt, Parmesan, salt and pepper in a bowl. Mix to combine.
- When kale is completed, flip off warmth. Spoon a tiny amount of the kale mixture into the egg mixture to mood the eggs. Then pour your total egg mixture into the pan with the kale. Flip warmth support on to very low and let warm for 1-2 minutes.
- Add pasta or spaghetti squash to pan and mix to combine.
