Ingredients (per person)
2 cups kale
2 tablespoons water
1 egg, beaten
1/2 cup carrots, julienned (optional)
1 teaspoon Thai Peanut Sauce
For each serving, wash and then steam approximately 2 cups of kale in a pan with 2 tablespoons of water until kale becomes a bright green and has reduced in size by about one half.
Beat eggs and add to kale,* stirring until eggs are fully cooked. Add carrots. (If softer carrots are desired, add earlier in the cooking process.) Top with Thai peanut sauce.
If Thai peanut sauce is too hot for you, consider our Sesame Ginger Stir-Fry. You can adjust the heat by adjusting the amount of ginger.
*Depending on the surface of your skillet, you may need to add a little oil before adding the eggs to prevent sticking.
Nothing on this website is intended to take the place of professional medical advice.
Consult your doctor before beginning any diet or exercise program.