Kale & Chard Breakfast Salad



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Source Ginger Bear Kitchen

Preparation Time


2 white mushrooms sliced
1 clove garlic minced
1 small shallot thinly sliced
3 teaspoons olive oil
1 cup kale torn into bite-sized pieces
2 swiss chard leaves sliced into inch ribbons
1 soft-boiled egg

1. Heat olive oil in a skillet over medium heat. Add shallots and garlic and cook until slightly softened. Add mushrooms and continue cooking over medium heat until mushrooms are cooked.

2. Add kale and chard and cook over medium heat, flipping and stirring constantly. You want the greens to be tender but not mushy. They will turn vibrant green and be only slightly wilted when they are done.

3. Transfer greens and mushrooms to a plate and break a soft-boiled egg over top.


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