Kale and Egg Scramble

Serves 4


  • 2 tsp. coconut oil
  • 3 cups finely chopped kale
  • 6 large organic eggs
  • Sea salt and black pepper to taste


Heat a 10-inch skillet over medium heat. I like to heat the skillet for a few minutes before I add anything to the pan. This helps keep the food from sticking to the pan.  Add the coconut oil, then the chopped kale; sauté for about 5 min adding a tbsp. or two of water if need to help the kale soften. While the kale is cooking, crack the eggs into a bowl and whisk. Before adding the eggs, push the kale to the side of the pan and add a few more teaspoons of coconut oil. This will prevent the eggs from sticking to the bottom of the pan while cooking. Then add the eggs and scramble into the kale. Cook for about 2 min turning constantly. Remove from heat, season with sea salt and black pepper to taste.


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