So I don’t have any photos…yet BUT I reallllly wanted egg fried rice last night for dinner and aside from not having rice in the house I had kale that I needed to use up. I am SO glad that I tried this out! My husband hates kale and is more likely to agree with my cousin that it was bred purely for Las Vegas salad buffet decoration. He turns his nose up at most kale preparations however last night I got this glowing review “it was the second best preparation of kale that I’ve ever had…even though it was still kaley”. HA So without further ado I give you Egg Fried Kale.
Egg Fried Kale
Cook and prep time total: 15-20 min
1 bag of prepared kale or 1 “head” of kale rinsed with ribs removed
2 large eggs
.5 red bell pepper diced
.5 green bell pepper diced
1/4 cup peas (fresh or frozen)
1/4 cup carrots small diced
1/4 cup green onions sliced
1 Tablespoon coconut oil
2 teaspoons apple cider vinegar
Salt and pepper
Heat 1 teaspoon coconut oil in pan, add bell pepper, carrots and green onion. Cook until softened about 4 min. Remove from pan and add eggs, scrambling as they cook, about 2 min in a hot pan. Remove from pan and set aside. Add remaining 2 teaspoons of coconut oil, kale and vinegar to pan. Cook kale for 3-5 min or until soft. Add peas, peppers, carrots and eggs back in and mix well. Salt and pepper to taste.
I made this with sesame pork loin and honey glazed carrots. Hope you enjoy even if you think Kale is kaley.