Wilted Garlicky Greens w. Soft Cooked Egg


  • 1 pound hearty greens (arugula, kale, chard, collard greens, etc)

  • 4 cloves garlic

  • olive oil

  • salt

  • pepper

  • parmesan cheese

  • lemon zest

  • red pepper flakes


  1. strip kale leaves from steam.

  2. massage leaves and cut into fine ribbon size pieces.

  3. In a large pan, over medium-high heat, warm the olive oil and garlic.

  4. Add kale

  5. Using tongs, toss leaves gently until they are wilted but still retain their bright color, about 3-4 minutes.

  6. Add red pepper flakes, salt and black pepper to taste and toss well. 

  7. Add lemon zest, a little parmesan cheese, and a splash of vinegar if you like.

  8. Serve with a soft cooked egg.

Kimberly Evans