Kale and Eggs! A breakfast (or lunch!) of champions!

Kale was the first thing we bought in our new house. It was the first thing I made that was from instinct of taste rather than a recipe in a long time. The bag, split down the middle because I tore it too fast, rustled against my hand when I would reach for a yogurt, half and half for my coffee, or a stray piece of fruit that rolled away from me earlier. It was something I wanted to try. It was on sale that week. I wanted to impress Nolan when he came home, and so I started to cook.

I am no cook by trade, or even by accident. I did not come about cooking the way I did about baking. It was not by need or necessity or for pleasure. It was, and sometimes still is, a means to an end. I did not always enjoy the cleanup; and I very much less enjoy the lack of control and tactility involved versus when I make a cake. But I work from home and I have free time and so I cook for the boy I love.

I make simple dishes. Things I like. Nothing too complicated and a varietal of five rotating flavors that work in an interchanging meander on my otherwise underdeveloped savory palate. Starting out, I never want to get too complicated. The whole chickens are still in the freezer for another day. For now, I want declaratives and not interrogatives.

“This is good.”

“Make this again.”

“I’m getting seconds.”

Kale and Eggs

Because dishes like the below are so simple, I need to make sure my utensils are the best I can have for starting out. American Kitchen Cookware is perfect for me. Made in West Bend, Wisconsin, each piece is durable, unforgiving in its exactness of preparation, and carefully constructed to last. A company that is over 100 years old must be doing something right, and I believe that using this pan was the reason this dish has come out so successfully the last few weeks.

American Kitchen Cookware is also part of my Instagram giveaway for this week! Head on over to Instagram for more details, where you and a friend could win either of the pans featured in this post (the 10-inch stainless steel casserole pan or the 10-inch stainless steel skillet) for you and a friend!

Kale and Eggs

Kale and Eggs


  • 2 TB olive oil
  • 2 cloves garlic, peeled and diced
  • 6 cup kale
  • ½ teaspoon flaked sea salt, or more if desired
  • ½ teaspoon black pepper, or more if desired
  • 4 eggs
  • 1 teaspoon red pepper flakes


  1. In your casserole pan (I used the 10-inch stainless steel casserole pan) or covered skillet, heat your oil on medium-high
  2. Add garlic and allow to cook for a minute or until it becomes fragrant
  3. Add your kale, salt, and pepper. Stir with a wooden spoon to coat the leaves with oil and garlic
  4. Allow to cook on medium-high until kale begins to get tender
  5. Crack your eggs evenly on top of the kale and cover your dish
  6. Turn heat to low and let cool for 6 minutes
  7. Uncover and check your eggs. This dish is really dependent on the natural liquid from the kale escaping and making steam, so it is, in turn, dependent on your kale and the oven temperature. If eggs are have not set to your desire, replace lid and continue cooking for a minute or two
  8. Remove from heat, sprinkle with red pepper flakes and serve immediately
Kale and Eggs
Kale and Eggs
Kale and Eggs
Kale and Eggs
Kale and Eggs
Kale and Eggs
Kale and Eggs
Kale and Eggs