Breakfast Kale

Breakfast kale is hard to even consider a recipe, yet it is extremely popular amongst the folks at Apricot Lane Farms, so we had to share.  Kale grows nearly year-round, and if you harvest without stripping the plant down completely, the same plant can continue nearly near round, as well!  Top some breakfast kale with a dippy farm-fresh pastured egg, and breakfast has truly never been better.  We also like to add a small scoop of homemade sauerkraut on the side for digestion.  Molly eats this at least 3 times a week!

Breakfast Kale

Molly likes her breakfast kale salty like potato chips, using a mineral-rich sea salt.  So, you may want to start with 1/16 tsp sea salt and work up to 1/8 tsp, if you're up for it.  We gave you three oil options.  Each one changes the flavor, so rotate through and find your favorite.

  • 1 person
  • 5 mins
  • Easy


  • 2 tsp avocado oil, ghee or coconut oil
  • 1/8 tsp red pepper flakes
  • 1/16 - 1/8 tsp sea salt
  • 1/16 - 1/8 tsp fresh cracked pepper


  1. In a large saute pan over medium heat, warm oil and red pepper flakes until oil is glistening.
  2. Add kale, sea salt and pepper.
  3. Turn with tongs until all of the kale turns bright green and shiny. If any dull pieces remain, keep turning. It will take approx. 3 minutes.
  4. Serve under a dippy egg and enjoy!