Garlic-sauteed kale topped with fried eggs. A simple, iron-and-vitamin-K-rich breakfast in under 10 minutes.
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.
Nutritional data: CIQUAL (ANSES, France) cross-referenced with USDA FoodData Central.