Sautéed Kale with an Egg and Salsa

1 bunch kale
1 Tbsp Olive Oil
2 cloves garlic, minced
2 Tbsp white vinegar
1 egg fried over easy
Salsa (spicy)

Stem the kale and chop coarsely. Heat a large skillet, add oil and kale, and cook until wilted. Add salt and garlic, and cover the pan. When the greens are fully tender—from a few minutes to fifteen, depending on maturity—remove the lid and allow any excess liquid to cook away. Turn off the heat and add the vinegar.

Top with an egg fried over easy and salsa to taste (be generous).

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