Recipe: Kale and Eggs
Eggs aren't just for breakfast. Combine with leafy greens and rice for a perfect post-workout meal.
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Recipe provided by Jen Widerstrom
Eggs aren’t just for breakfast. This protein packed power food can be combined with complex carbs and leafy greens to make the perfect post-workout meal. “Protein, healthy vegetables, carbs and fats are all represented here,” says The Biggest Loser trainer Jen Widerstrom. “I love this meal right after a workout. Use interesting rice, such as brown, black, wild or even a mix of them!”
Kale and Eggs
Serves 1
1 cup cooked rice
3–4 cups kale
Olive oil or coconut oil
A few cloves garlic, crushed
Himalayan pink sea salt
1/8 cup dried cranberries (optional)
1–2 eggs
1/8 cup pine nuts
Set cooked rice aside. Chop kale, then in a large pan, very lightly sauté the kale, using almost no oil, with garlic. Add a few cranks of salt. Do not overcook the kale but keep some of its crunch. Mix in the cranberries.
Meanwhile, fry egg(s) in a small amount of oil so the yoke is still runny but the egg whites are totally cooked through. In a separate pan with no oil, lightly brown the pine nuts. To serve, mix rice and kale, fluffing it together, and top with pine nuts and egg(s).
Related: Super Egg Bowls
