Cavolo nero breakfast skillet

adapted from The Yellow House
Serves 2-3 

garlic & red pepper flakes

Served with Blueberry Lemon Yogurt Pancakes! 

Ingredients:

• 2 tablespoons extra virgin olive oil
• 1 clove garlic, crushed with the flat of the knife, peeled, and roughly chopped
• red pepper flakes, a pinch
• 3 cups cavolo nero (tuscan kale, dino kale, lacinato kale), washed and roughly torn into 1-inch pieces
• 1 cup vegetable broth 
• 2 -3 eggs
• sea salt
• ground black pepper
• fresh oregano (optional)

Method:

1. In an oven-safe skillet (cast iron skillet), heat oil over medium.  Add the garlic.  Sauté for a minute without browning.
2. Add red pepper flakes and kale in handfuls, allow to wilt down before adding more.  Allow to sauté for 2 to 4 minutes.
3. Add broth and simmer for 5 to 10 minutes.  Add salt and pepper to taste.  
4. Turn on broiler to high, using the back of a wooden spoon, make small wells in the kale mixture.  Carefully crack eggs into each of the wells.  Let the eggs cook for 1-2 minutes, undisturbed, on the stove top until the whites begin to become opaque and set up.  Then transfer skillet to oven.
5. Broil until whites are completely cooked but the yolks are still soft - 2 to 5 minutes.  Scatter fresh oregano leaves across top of kale and eggs and serve with crusty bread.

Note:

• "Cavolo Nero" AKA black cabbage, Tuscan kale, lacinato and dinosaur kale.
• the fresh oregano is optional and instead of the crusty bread, we enjoyed this dish along with the blueberry lemon yogurt pancakes! =)