Eggs over Kale and Sweet Potato Grits

60 min · Serves 4

Based on a recipe from Produce for Better Health Foundation, via USDA MyPlate Kitchen

What goes in

• 1sweet potato
• 2 cupsfresh kale
• 14.8 mlvegetable oil
• 1½ cupswater
• 1 cupnon-fat milk
• ¾ cupquick cooking grits
• 1.2 mlsalt
• 4eggs

How to cook it

1. Set your oven to 350 °F.
2. Grease four individual soufflé ramekins using a total of 1 teaspoon of the vegetable oil.
3. Pierce the sweet potato several times with a fork and microwave until tender.
4. Once cool enough to handle, peel the potato, chop it into pieces, and process until smooth.
5. Heat the remaining oil in a pan and cook the kale for about 5 minutes.
6. Bring the water and milk to a boil in a saucepan, then stir in the grits and sweet potato puree; cook for 5 minutes.
7. Take the pan off the heat and fold in the cooked kale.
8. Distribute the grits mixture into the prepared ramekins.
9. Use a spoon to create a small well in the center of each portion and crack an egg into each one.
10. Bake the dishes uncovered for 30 minutes until the eggs are set, then let them rest for 10 minutes before serving.

More Kubbord recipes