Summer Kale, Eggs & Basil

4-6 chopped red russian kale leaves & stems
5 chopped scallions
2 handfuls of chopped basil
3 Tbsp olive oil divided
salt & pepper
In a large skillet (I used cast iron) heat 1 1/2 tsp of olive oil on medium heat.  Add kale stems and saute until tender.  Add kale, basil, scallions, salt and pepper, stirring as you saute as to not burn the tender kale and basil leaves.  Once the kale leaves are tender, remove from the pan and set aside.  Add remaining olive oil to the pan and fry 4 eggs to serve over the kale.
If you prefer poached eggs, you can poach the eggs right on top of the kale.  Just add a few tablespoons of water, crack the eggs right atop the kale and cover until eggs are poached to your liking.  Be sure to add the eggs before the kale is tender so it does not become over cooked. 
Enjoy!
Serves 2

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