Kale and Eggs with Tarragon
Kale and Eggs with Tarragon

Hello everybody, hope you’re having an amazing day today. Today, I will show you a way to prepare a distinctive dish, kale and eggs with tarragon. One of my favorites. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.

Chilled egg salad with fresh tarragon, fennel, red bell pepper, and green onions. You know the cool thing about tarragon? I planted a young tarragon plant in a corner of our garden several years ago, and although it dies back every winter, each spring it reemerges even.

Kale and Eggs with Tarragon is one of the most popular of current trending foods in the world. It’s enjoyed by millions every day. It is easy, it is quick, it tastes yummy. They’re nice and they look wonderful. Kale and Eggs with Tarragon is something which I have loved my entire life.

To get started with this particular recipe, we have to first prepare a few components. You can have kale and eggs with tarragon using 9 ingredients and 6 steps. Here is how you can achieve that.

The ingredients needed to make Kale and Eggs with Tarragon:
  1. Take 1 bunch kale, any kind
  2. Take 4 eggs
  3. Take 2 cloves garlic
  4. Prepare 2 green onions
  5. Make ready 2 tsp dried tarragon
  6. Take 1/4 tsp chili flakes (optional)
  7. Make ready Salt
  8. Get 1/4 cup water
  9. Get Optional - garnish with fresh basil or parsley

I love to add quinoa, farro, or millet. Herbs: I keep herbs pretty minimal with. Cooking Channel serves up this Jellied Eggs with Tarragon recipe from Laura Calder plus many other recipes at CookingChannelTV.com. Stir together the beef, celery, carrot, leek, tomatoes, parsley, and egg whites in a large bowl.

Steps to make Kale and Eggs with Tarragon:
  1. Remove the tough ribs of the kale and chop into smaller pieces. Mince the garlic and green onion.
  2. Heat about 1 Tbsp vegetable or olive oil in a large frying pan, then briefly cook the garlic and onion until soft.
  3. Add the kale, along with tarragon, red chili flakes and a sprinkle of salt. Saute the kale on medium heat until wilted and softened, about 5 minutes.
  4. Gather the kale in the middle of the pan and crack the 4 eggs on top in different places.
  5. Pour about 1/4 cup water along the outside rim of the frying pan around the kale. Cover with lid and steam the eggs until desired doneness. I did mine about 2-3 minutes so the yolks were still pretty runny.
  6. Remove from heat and sprinkle with chopped parsley or basil if you like. Serve and enjoy!

This simple, gluten-free kale & egg is the perfect weeknight meal. You can toss them with a bowl of grains and your favorite protein for a satisfying meal or add them to a salad. Transfer yolks to a small bowl and mash with a fork. Mix in oil, mayonnaise, and mustard. Stir in minced celery, tarragon, capers, and shallot.

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