• 2 large, fresh eggs
• 1/2 tablespoon butter
• 2 cups shredded kale
• Salt and pepper to taste
• Dash of milk or half and half, if desired

Scramble two eggs in a cup (with a dash of milk or cream if desired). 

Melt butter slowly in skillet. As it melts, shred two to three kale leaves, leaving out the crunchy stems, until you've got about two cups. 

Add the kale to the melted butter, stirring until leaves are coated and just wilting. Pour in the eggs, gently stirring until they reach desired consistency. 

Salt and pepper to taste. Serves two. 

(Tip: if you cover the pan as the eggs are cooking, only opening it occasionally to stir, the scrambled eggs come out very moist and fluffy!)