Rating: 5 stars
4 Ratings
  • 5 star values: 3
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

Nutrient-rich kale has a mild flavor and becomes tender very quickly, making it a snap to add to speedy meals like this one.

Jeanne Kelley
Recipe by Cooking Light September 2015

Gallery

Credit: Brian Kennedy; Styling: Lindsey Lower

Recipe Summary

hands-on:
20 mins
total:
20 mins
Yield:
Serves 4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine 2 teaspoons vinegar, miso, and 5 teaspoons water in a small bowl, stirring with a whisk.

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  • Combine remaining 2 tablespoons vinegar, 2 teaspoons oil, soy sauce, and sugar in a large bowl. Add kale, radishes, and green onions to bowl; toss to coat.

  • Heat a large nonstick skillet over medium-high heat. Add butter and remaining 2 teaspoons oil to pan; swirl to coat. Add garlic; sauté 30 seconds. Add rice; sauté 5 minutes or until lightly browned. Stir in kale mixture; remove pan from heat. Remove kale mixture from pan; keep warm. Wipe pan with paper towels.

  • Return pan to medium-high heat. Gently break eggs into pan. Pour 1/4 cup water around eggs; cover and cook 3 minutes or until desired degree of doneness. Place about 1 1/4 cups kale mixture in each of 4 shallow bowls. Top each serving with 1 egg and about 1 tablespoon miso mixture. Sprinkle evenly with sesame seeds.

Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Nutrition Facts

370 calories; fat 15g; saturated fat 3.6g; mono fat 4.4g; poly fat 3.4g; protein 15g; carbohydrates 49g; fiber 7g; cholesterol 191mg; iron 4mg; sodium 490mg; calcium 123mg.
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