7 minutes
A simple and rich dish featuring crispy kale and perfectly fried eggs cooked in savory chicken fat.
Chicken Fat
tablespoons
Tuscan Kale, torn into bite-sized pieces
cups
pinches
pinches
each
Plain Yogurt, optional
cups
Flaky Sea Salt
to taste
Hot Sauce, optional
to taste
1. Fry the Kale
Heat 1 tablespoon of chicken fat in a large skillet over medium-high heat. Add the Tuscan kale, sprinkle with a pinch of kosher salt and freshly ground black pepper. Stir occasionally, allowing the kale to crisp for about 4 minutes, then transfer to a plate.
2. Fry the Eggs
In the same skillet, add the remaining 3 tablespoons of chicken fat. Crack in the 4 large eggs, and cook for about 3 minutes until the edges are crispy and the yolks are still runny.
3. Serve with Yogurt and Hot Sauce
If using yogurt, spoon about ½ cup onto your serving plates. Arrange the crispy kale and fried eggs on each plate. Sprinkle with flaky sea salt and finish with a few dashes of your favorite hot sauce.
Comments (0)