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Braised Kale with Roasted Potatoes and Poached Eggs

This recipe is courtesy of FakeFoodFree.

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Potato Type: RedsWhite
Prep Method: Baked


Breakfast/BrunchMain Dish

Prep Time

10 Mins

Cook Time

35 Mins


Serves 4


This recipe is courtesy of FakeFoodFree.


  • 10-12 medium red or white new potatoes, quartered
  • 2 tablespoon extra-virgin olive oil, divided
  • 2 teaspoon dried dill
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon ground black pepper
  • 1 lb. kale, stemmed and chopped
  • 3 cloves garlic, minced
  • 1/4 cup Guinness Extra Stout beer
  • 1/4 teaspoon sea salt
  • 4 poached eggs


  1. Preheat the oven to 425 degrees F.
  2. In a large bowl, combine the potatoes, 1 tablespoon of the olive oil, dill, 1/2 teaspoon of sea salt and black pepper.
  3. Stir to coat the potatoes with the oil and spices. Transfer the potatoes in a single layer on a baking sheet.
  4. Bake for 15 minutes.
  5. Remove from the oven and stir the potatoes.
  6. Return to the oven and bake 15 to 20 more minutes, or until the potatoes are tender with crispy edges.
  7. While the potatoes are baking you can prepare the kale.
  8. Heat the 1 remaining tablespoon of oil in a large skillet over medium-high.
  9. Add the kale and garlic. Cook for about 1 minute, stirring to coat the kale in the oil.
  10. Add the beer. Cook 30 seconds more, or until the kale begins to wilt.
  11. Remove from the heat and stir in the 1/4 teaspoon of sea salt.
  12. To assemble, divide the potatoes into 4 serving bowls, top with ¼ of the kale and finish it off with a poached egg. Serve warm.

You may also like our Lemon Poached Potatoes with Asparagus, Artichokes, and Olives recipe.


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Recipe By: Fake Food Free


Nutrition Facts Per Serving









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