Recipe courtesy of Katie Lee
Show: The Kitchen
Save Recipe Print
Total:
25 min
Active:
25 min
Yield:
4 servings
Level:
Easy

Nutrition Info

Healthy
Total:
25 min
Active:
25 min
Yield:
4 servings
Level:
Easy

Nutrition Info

Healthy

Ingredients

Directions

Watch how to make this recipe.

Heat the olive oil in a medium nonstick skillet over medium heat. Add the leeks, reduce the heat to low, and cook until softened but not brown, about 8 minutes.

Stir the kale into the leeks and cook until just wilted, about 2 minutes. Season the mixture with the nutmeg and some salt and pepper. Stir in the yogurt until combined.

Make four indentations in the kale and carefully crack an egg into each. Sprinkle a little salt and pepper over each egg. Cover the pan and cook the eggs until the whites are completely set and the eggs are cooked desired doneness, 2 to 3 minutes for medium (runny yolk).

Divide the eggs and kale among four serving plates, top each with about 1 1/2 teaspoons Parmesan and serve with the toasted crusty bread on the side.

My Private Notes

Add a Note
More from:

The Kitchen

Get the Recipe

No-Churn Watermelon Ice Cream Slices

Cool off with a slice of this incredible treat.

IDEAS YOU'LL LOVE

Perfect Sunny-Side-Up Eggs

Recipe courtesy of Jeff Mauro

Avocado Deviled Eggs

Recipe courtesy of Katie Lee

Creamy Greek Orzo Salad with Crispy Chickpeas

Recipe courtesy of Jeff Mauro

Peruvian-Style Spatchcock Chicken with Creamy Cilantro Sauce

Recipe courtesy of Jeff Mauro

Fish Tacos with Creamy Chipotle Sauce and Pico de Gallo

Recipe courtesy of Katie Lee

Creamy Kale Dip

Recipe courtesy of Food Network

Sunny's Grilled Chicken and Kale Salad with Sunny's Creamy "Equal-Parts" Harissa Salad Dressing

Recipe courtesy of Sunny Anderson

Kale Popcorn

Recipe courtesy of Katie Lee

Browse Reviews By Keyword

          Latest Stories