Baked Egg and Kale Cups

• 2 Tbs. olive oil, divided
• 1 12-oz. bunch curly kale, stems removed
• 2 Tbs. grated Parmesan cheese
• 1 clove garlic, minced (1 tsp.)
• 6 large eggs

1. Preheat oven to 375F.
2. Coat extra-large six-cup muffin pan with 1 Tbs.
3. oil.
4. Place kale leaves in large bowl, add remaining 1 Tbs.
5. oil, cheese, and garlic.
6. Massage kale until tender and glistening.
7. Line prepared muffin cups with large kale leaves, covering whole muffin cup, and leaving some of leaf edges sticking up (smaller leaves can be layered in cup).
8. Crack 1 egg into each kale nest, and season with salt and pepper, if desired.
9. Bake 17 to 25 minutes, or until egg yolk is set.
10. Cool 5 minutes before removing kale nests from muffin cups.

olive oil, curly kale, parmesan cheese, clove garlic, eggs

Taken from www.vegetariantimes.com/recipe/baked-egg-and-kale-cups/ (may not work)