Meet my new favorite breakfast!
Kale and eggs – if you haven’t eaten greens for this most important meal of the day… Well, what are you waiting for? They are freaking delicious. The first time I had cooked greens for breakfast was in Jamaica – I found out it’s OK. Other cultures *apparently* do this, so don’t be afraid of a little out-of-the-ordinary culinary excursion.
Besides being my favorite breakfast food, eggs are nutritional powerhouses. Out-dated nutritional advice shuns eggs. Jump into the new millennium and experiment with all the fabulous superfoods – starting with eggs!
Recipe: with so few ingredients, it’s really important to not skimp on quality here!
eggs, 1-2 per person (free pastured, local eggs are best)
kale, 1 big handful per person (organic, pre-chopped in the bag is a major time-saver)
fat, 1 tsp. (bacon grease, butter, coconut oil or a combo of these)
salt (Himalayan pink salt, sea salt)
Heat a cast iron skillet on medium low for 5 minutes. 
To the hot pan, add your choice of fat. I use about 1 teaspoon bacon grease. Add 1 big handful of chopped kale and salt.
It will spit and sputter from the moisture on the greens and that’s OK. Saute the kale 2-3 minutes or until you get a deepening in color and they wilt reducing the volume by about half. You may get some “cooked” spots on the kale, that is just fine, as well. Remove the kale to serving plate.
If the greens have absorbed all the fat, add a bit more. Gently crack 1-2 eggs into same skillet. 
Don’t move ’em, don’t touch ’em at all! Add salt (and pepper, if desired). When cooked to your preference, gently slide a spatula under the eggs and place right on top of the kale. Beautiful! Delicious! Nutritious! Bon Appetit!
That’s it! How simple and way faster than driving through some scary clown establishment. Feed yourself, feed your kids and enjoy!
A final word about salt: If you don’t think you like greens, try adding some salt. Go easy – it’s way easier to add than it is to take out. Remember your greens will shrink by about half, so when you salt, salt for about half the amount you normally would. Very often there is a bitterness associated with greens, like kale. Salt will reduce the bitterness. So, get high-quality, natural salt (not bleached and processed) and use it to enhance your greens!
