Sauteed Purple Kale With Charred Shallots & Fried Egg

• 1/2 cups Olive Oil, Divided
• 2 cloves Garlic, Minced
• 4 cups Curly Kale, Cleaned And Cut Into Bite Sized Pieces
• 6 whole Shallots (small), Peeled And Cut In Half Lengthwise
• 2 whole Eggs
• 2 dashes Fresh Ground Pepper
• 1/2 teaspoons Sea Or Kosher Salt

1. Heat a good few glugs of olive oil in a large pot over medium-high heat. When hot, add the garlic and cook for 30 seconds. Add the kale and a pinch or two of salt. Toss until cooked through, about 5 minutes. It should be green and still a touch crunchy. Taste for seasoning and remove from heat.
2. While kale cooks, heat a skillet (dry) over high heat until hot-hot! Add the shallots, cut side down, and let them cook until blackened on the bottom, 5-6 minutes. Turn shallots and remove from heat.
3. In another skillet (or the same, just remove the shallots and wipe it off) over medium-high heat, add a thin layer of olive oil and let it get hot. Crack the eggs into the pan (they should immediately sizzle and sputter) and cover lightly with a plate or pot-lid. Let cook until whites are set but yolks are runny, 3 minutes.
4. Pile the kale onto plates and top with shallots and fried egg. Sprinkle with some flaky salt and fresh ground pepper.

olive oil, garlic, curly, shallots, eggs, ground pepper, salt

Taken from tastykitchen.com/recipes/breakfastbrunch/eggs-breakfastbrunch/sauteed-purple-kale-with-charred-shallots-fried-egg/ (may not work)