Simmered Eggs and Kale
1 Tbs. salted butter
3 garlic cloves, minced
1 large bunch of kale, tough stems removed, leaves roughly chopped
1 cup chicken or vegetable broth
1/2 tsp. salt, plus more, to taste
1/4 tsp. freshly ground black pepper, plus more, to taste
Juice of half a lemon
Red pepper flakes, to taste
In a large saute pan, melt the butter over medium-high heat. Add the garlic and cook, stirring, until fragrant, about 1 minute. Add half of the kale and sauté, stirring frequently until it begins to wilt, about 2 minutes. Stir in the remaining kale and repeat. Add the broth, the 1/2 tsp. salt and the 1/4 tsp. black pepper. Stir in the lemon juice. Simmer, stirring occasionally, until the kale softens, about 6 minutes.
Using a spoon, create a pocket for each egg in the kale. Crack 1 egg into each pocket. Reduce the heat to medium-low and season the eggs with salt and black pepper. Cover the pan and let the eggs cook until almost opaque, 4 to 5 minutes. Turn off the heat and let the eggs rest, covered, until done to your taste. Sprinkle with red pepper flakes and serve immediately.