Garlic-sauteed kale topped with fried eggs. A simple, iron-and-vitamin-K-rich breakfast in under 10 minutes.
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Remove kale stems and roughly chop the leaves.
Heat olive oil in a skillet over medium heat.
Add minced garlic and cook for 30 seconds until fragrant.
Add kale and saute for 3-4 minutes until wilted and tender.
Push kale to one side, add a bit more oil, and fry eggs sunny-side up.
Season with salt, pepper, and chili flakes.
Serve eggs on top of the kale.
Threonate crosses the blood-brain barrier; pairing with a meal that contains B-vitamins and omega-3 compounds the cognitive effect.
Glycinate is the best-tolerated magnesium form for sleep and stress. Take with the meal to slow absorption and avoid GI effects.
Vitamin D is fat-soluble — co-consuming with the dietary fats in this meal can roughly double absorption vs taking it on an empty stomach.
Per-ingredient research grade, not a composite recipe score.
Nutritional data: CIQUAL (ANSES, France) cross-referenced with USDA FoodData Central.