2o minutes, kale, sweet potatoes, some chicken stock, eggs, and nutmeg. Awesome!
16 ounces chicken broth ( I prefer Better Than Boullion)
2 sweet potatoes, cubed
2 sweet potatoes, cubed
Dash of ground nutmeg
1 bunch kale
4 large eggs
Bring the chicken broth to a simmer over medium heat in a large saucepan. Add the sweet potatoes and season with salt, pepper and the nutmeg. Cover and cook until just soft, 8 to 10 minutes. Add kale, season with salt and pepper, cover and cook until wilted, about 4 minutes; divide among 4 plates. Rinse and dry the skillet, spray with Pam and warm over medium-high heat. Add the eggs and cook until the whites are opaque and yolks have set. Top each portion of hash with 1 egg.
Recipe inspiration: Rachel Ray It’s so good, I don’t care that I don’t care that she may be the most annoying cook ever.
What? You don’t like Rachel Ray? lol…just kidding…she is a bit overexposed these days. So that can be annoying. Truly everyone I talk to about healthy eating is mentioning the kale. I have got to learn to cook with kale…..seeing it stuffed in the fish display all these years has made me think of it as “decorative leafy things” – i must re-think my brain. thanks for a great blogsite…i will be back to learn more about the illusive vegetable – kale…….:-)
I think Rachel Ray is kind of annoying, just a bit too chipper.
I hope you find some kale recipes to try! It’s so good for you!
ummmm. yum. yep, that’s my comment.