Lemony Kale Sauté with Eggs

9 20 244
Ingredients Minutes Calories
Prep Cook Servings
10 min 10 min 2
Lemony Kale Sauté with Eggs
Health Highlights


1 tbsp Extra virgin olive oil
1/2 onion(s) Sweet onion (chopped)
6 cup Kale (kale that has been deveined and cut or torn into bite-sized pieces)
1 dash Salt
2 tbsp Water
2 tbsp Lemon juice
1 tbsp Lemon peel (zest)
2 large egg Egg
1 tbsp Butter, unsalted (for frying egg)


In a large skillet, gently heat your olive oil over medium heat. Add the onion and allow it to cook until softened, about 5 minutes or so. Add the kale and sprinkle it with salt. Use a spatula to move it around the pan, mixing the kale and onions together. Add the 3 tablespoons of water and cover the skillet with a lid. Allow the kale to steam until it is tender and bright green but not totally wilted, just a few minutes.

Meanwhile, add a little oil or butter to a separate skillet (I like cast iron for eggs, but any pan will be fine). Heat the oil or butter (you need just enough to cover the pan) until it is hot, then add your eggs to the hot pan. Lower the heat to low and cook a few minutes, until the egg whites and yolks reach your desired consistency. Season with salt and pepper, if desired. I often add smoked paprika to the eggs, which is also excellent.

Once the kale is cooked, stir in the lemon juice and top with lemon zest. Put the kale on a plate and top with the fried eggs. Enjoy!

Nutrition Facts

Per Portion

Calories 244
Calories from fat 142
Calories from saturated fat 59
Total Fat 15.8 g
Saturated Fat 6.6 g
Trans Fat 0.4 g
Polyunsaturated Fat 3.0 g
Monounsaturated Fat 8.9 g
Cholesterol 210 mg
Sodium 476 mg
Potassium 872 mg
Total Carbohydrate 17.8 g
Dietary Fiber 9.3 g
Sugars 7.0 g
Protein 12.3 g

Dietary servings

Per Portion

Fruit 0.1
Meat Alternative 0.6
Vegetables 3.8

Energy sources