Eggs over Kale and Sweet Potato Grits Recipe

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Ingredients

  • 1 large sweet potato (orange flesh)
  • 2 cups fresh kale, chopped
  • 1 tablespoon vegetable oil, divided
  • 1 1/2 cups water
  • 1 cup non fat milk
  • 3/4 cup grits, quick cooking
  • 1/4 teaspoon salt
  • 4 eggs

Instructions

  1. Heat oven to 350°F. Coat 4 individual soufflé dishes (or a 2-quart casserole dish) with 1 teaspoon vegetable oil. Make 3-4 slits in sweet potato; cook in microwave until just soft.
  2. When cool enough to handle, peel, cut into chunks, and purée in food processor. Heat remaining vegetable oil in sauce pan, and sauté kale about 5 minutes.
  3. In a medium sauce pan, boil water and milk, add grits and sweet potatoes; cook 5 minutes. Remove from heat; stir in sautéed kale.
  4. Divide grits mixture evenly among 4 soufflé dishes (or place all in casserole dish). Make 4 depressions in the grits mixture with the back of a large spoon.
  5. Carefully break one egg into each hollow. Bake uncovered for 30 minutes until eggs are cooked. Let cool 10 minutes before serving.

Nutritional Information

  • Serving Size: 4
  • Calories: 283
  • Total Fat: 9 g
  • Saturated Fat:  2 g
  • Trans Fat: 0 g
  • Sugar: 5 g
  • Sodium: 268 mg
  • Carbohydrate 39 g
  • Protein 13 g

Source:

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