This popular middle eastern dish is one I have had my eye for a while! I always mean to make it but then something else comes up and alas. I finally got my chance and I couldn’t believe how easy it is! Not to mention fragrant and will draw everyone into your kitchen. Which is perfect because this dish is best served right out of the pan with big hunks of crusty bread (I picked up a loaf of rosemary sourdough) and dip it right into the pan to get all those delicious juices.
Maybe I should just call this breakfast week. Or maybe not because tomorrow I’ll want something different than breakfast. Truth is, I got in a terrible habit of not eating breakfast. Terrible terrible, I know. So this this week I’ve been making an effort to start good habits like making my bed, walking my dog in the morning instead of just letting her out in the backyard… and most importantly: eating breakfast!
Oh yeah, I threw some sriracha on there too!
2 cups fresh kale
1/2 tablespoon olive oil
1 teaspoon garlic salt
Black pepper to taste
Sauté kale and olive oil over medium heat for 3-4 minutes.
Add the egg. I scrambled it in with kale. Make it how you like it.
And that’s it y’all. Another super easy and quick power breakfast!