Wilted Greens and Eggs

1 users rated this recipe an average rating of 4.0
  • Makes: 4 servings
  • Start to Finish: 30 mins
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Wilted Greens and Eggs
Ingredients
1/3
cup olive oil
4
4
thin slices white bread, toasted
1/4
cup cider vinegar
1
tablespoon packed brown sugar
1
teaspoon smoked paprika
8
ounces baby kale and/or spinach
4
hard-cooked eggs, peeled and halved
 
 
Paprika
 
Salt
 
Ground black pepper
Directions
  1. In a 12-inch skillet heat oil and garlic over low heat for 1 minute. Brush some of the warm garlic oil over bread slices; set bread aside.
  2. Stir vinegar, brown sugar, and the 1 teaspoon paprika into the remaining garlic oil in skillet. Stir over medium heat until sugar dissolves. Stir in greens; cook for 1 minute or until lightly wilted.
  3. To serve, use tongs to transfer greens to serving plates. Top greens with eggs and cheese. Sprinkle with tarragon. Drizzle any remaining dressing from skillet over salads. Serve with toasts and, if desired, sprinkle with additional paprika, salt, and pepper.
Nutrition Facts (Wilted Greens and Eggs)
    Per serving:
  • 364 kcal cal.,
  • 26 g fat
  • (5 g sat. fat,
  • 3 g polyunsaturated fat,
  • 16 g monounsatured fat),
  • 190 mg chol.,
  • 286 mg sodium,
  • 21 g carb.,
  • 2 g fiber,
  • 6 g sugar,
  • 12 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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