Sunday, March 16, 2014

Sautéed Kale and Butternut Squash with Coconut Oil Fried Egg

I am starting to eat a huge amount for breakfast, and I'm trying to experiment with the combination of different flavors. This turned out to be quite delicious!

  • Pre-cut butternut squash (I got this from Trader Joes)
  • 2 leaves of kale
  • 1 egg
  • 1 tsp. coconut oil
  1. Heat a skillet over medium heat
  2. Add coconut oil until melts
  3. Add leaves of the kale and squash and cook for about 5 minutes or until leaves start to wilt
  4. Take off pan and on to plate
  5. Cook egg in remaining coconut oil, adding more if necessary
  6. Eat all together


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