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Coconut Curry Greens with Runny Eggs

Sarah Jampel
  • minutes
  • Serves 4

INGREDIENTS

8 oz

1 large bunch of tuscan kale

1

2" piece fresh ginger, fresh

1 1/4 cups

Basil

2

Chiles, hot

1 1/2 cups

Cilantro leaves with, stems tender

3

Garlic cloves

1

Lemongrass stalk

2

Limes

3

bunches Mature spinach

6

Eggs, large

1 13.5 ounce can

Coconut milk, full-fat

1

Rice, Cooked

1 tbsp

Coriander seeds

1

Kosher salt

2 tsp

Sugar

1 tbsp

Olive oil, extra-virgin

15

Curry