Remove stems from kale, chop into bite-sized pieces. Slice potatoes into uniform circles, about 1/8-1/4 inch. Too thin and they’ll burn, too thick and they won’t cook through. Mince garlic.
Heat oil in cast iron or non-stick pan over medium-high heat. Add potatoes in a single layer and let cook without moving for 3-5 minutes until golden brown.
Flip potatoes and cook another 3 minutes. Reduce heat to medium and add kale. Stir so all kale comes in contact with the pan and wilts. Add a teaspoon of water and stir briskly to soften kale.
Bring a small pan of water to a simmer. Add an egg and let simmer on low while you finish cooking the vegetables (about 4 minutes).
When potatoes are golden brown and cooked through, add garlic and cook for 1 minute until fragrant. Add salt and pepper.
Serve vegetables topped with poached egg.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (547g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 445 | ||
Calories from Fat: 60 (13%) | ||
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Amt Per Serving | % DV | |
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Total Fat 6.7g | 9 % | |
Saturated Fat 1.8g | 9 % | |
Monounsaturated Fat 2.6g | ||
Polyunsanturated Fat 1.2g | ||
Cholesterol 211.5mg | 65 % | |
Sodium 279.9mg | 10 % | |
Potassium 2172mg | 57 % | |
Total Carbohydrate 82.5g | 24 % | |
Dietary Fiber 10.8g | 43 % | |
Sugars, other 71.7g | ||
Protein 17.3g | 25 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 445
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