[Originally shared June 15, 2020]
- 1 tsp olive oil
- 2 cloves garlic, minced
- 1/4 tsp red pepper flakes
- 2 cups chopped kale
- 2 cups chopped green cabbage
- 1/4 cup water
- 1 tbsp heavy cream
- 1 tsp liquid smoke
- 1/4 tsp smoked paprika, plus more for dusting
- Salt and pepper to taste
- 2 eggs
Heat oil, garlic, and red pepper flakes in a nonstick pan over medium-low heat until fragrant but not sizzling. Add kale, cabbage, and up to 1/4 cup of water and cook down until tender as you’d like (I like a little crunch in the cabbage). Stir in heavy cream, liquid smoke, and paprika. Transfer to serving dish and wipe out the pan. Return heat to the pan and cook eggs until desired doneness (I like runny yolks). Serve over greens with a dusting of paprika, salt and pepper to taste. Maybe some grated parm? Ye.