Egg, Kale, and Ricotta on Toast

Name: Egg, Kale, and Ricotta on Toast
Ingredients: 2 tablespoons extra-virgin olive oil; 2 garlic cloves, crushed; 4 cups chopped trimmed kale (about 1 large bunch), preferably Lacinato; 3 tablespoons water; 2 tablespoons fresh lemon juice; 1/2 teaspoon coarse salt; Freshly ground pepper; 2 slices rustic bread, toasted; 3 tablespoons ricotta cheese; 2 large eggs

January 26, 2012

Lightly sautéed greens transform a standard egg-and-toast breakfast into a special morning meal that could also serve as a light supper. The kale adds a healthy boost of calcium, folic acid, and carotenoids, as well as vitamin K.

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