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Warm kale and spring mix salad with eggs

A warm salad built on the mix of tender and sturdy greens in this bag, wilted with butter and garlic, then topped with a soft egg. It takes the same time as boiling water and uses just one pan.

Serves 2. 15 minutes, 12 at the stove.

About 200 calories a serving, 8 g protein, 4 g carbohydrate, 17 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

You need

From your shelf

  • 4 cups [120 g] organic baby kale & spring mix

Staples

  • 2 tablespoons [30 g] butter
  • 2 cloves garlic
  • to taste salt
  • to taste pepper
  • 2 eggs

  1. Bring a small pot of salted water to a boil for the eggs.
  2. Mince 2 cloves garlic. Melt 2 tablespoons butter in a large skillet over medium heat, add the garlic, and cook until fragrant, about one minute.
  3. Add 4 cups kale and spring mix to the pan and stir often as it wilts, three to four minutes; the kale will soften more than the delicate leaves, so keep tossing. Season with salt and pepper.
  4. Once the water boils, gently lower 2 eggs into the pot and set a timer for six minutes for a soft yolk.
  5. Divide the warm salad between two bowls. When the eggs are done, slip one into each bowl and serve at once.

Note Swap the eggs for crumbled feta or a pour of hot vinaigrette. Leftovers wilt further and keep one day, dressed or plain. Serve with crusty bread or soft cheese to stretch the meal.

On the label

KALE, SPRING MIX (TANGO, LOLLA ROSA, GREEN LEAF LETTUCE, GREEN OAK, GREEN ROMAINE, RED LEAF LETTUCE, RED OAK, RED ROMAINE, SPINACH, GREEN CHARD, RED CHARD, ARUGULA, BEET TOPS, FRISEE, MIZUNA, RADICCHIO).

Nature's Promise, pre-packaged fruit & vegetables, serving 85 g, package 5 oz/142 g. Ingredients as printed on the label.

More from Nature's Promise

Other kale

Cooks as kale, salad kit. Half of it left? Use up the kale.

Had this in a photo? Cook with it Photograph your shelf