Serves 4


  • 1 cup rice
  • 1 Tbsp. olive oil
  • 6 cups shredded kale
  • 2 cloves of garlic, minced
  • 1 15.5-ounce can black beans, rinsed and drained
  • 4 eggs
  • Salt and pepper, to taste


    Boil 2 cups water in a medium saucepan. Stir in rice, lower the heat to a simmer and cover the pot with a lid. Cook the rice for 15 minutes, or until all the water is absorbed and the grains are fluffy and tender.

    Meanwhile, heat oil in a large nonstick pan over medium heat. Add the kale and garlic and cook, stirring occasionally, 5 to 10 minutes, until kale is wilted. Season with salt and pepper.

    When the rice is finished, stir in the beans.

    Divide the kale into 4 bowls and spoon rice and beans over the kale. Using the pan you cooked the kale in, fry eggs, sunny side up. Gently place a fried egg into each bowl and season with more salt and pepper.

    Next Story