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Eggs over Kale and Sweet Potato Grits
Eggs over Kale and Sweet Potato Grits

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For those who want to start living a healthier life the tips above are able to help you do that. Something that you should actually avoid is all of the processed foods that you can purchase in the stores, and start cooking fresh foods for your meals.

We hope you got insight from reading it, now let’s go back to eggs over kale and sweet potato grits recipe. To cook eggs over kale and sweet potato grits you only need 8 ingredients and 9 steps. Here is how you achieve that.

The ingredients needed to cook Eggs over Kale and Sweet Potato Grits:
  1. Get 1 large sweet potato (orange flesh)
  2. Get 2 cups fresh kale (chopped)
  3. You need 1 tablespoon vegetable oil (divided)
  4. Take 1 1/2 cups water
  5. Provide 1 cup non-fat milk
  6. You need 3/4 cups grits (quick cooking)
  7. Prepare 1/4 teaspoon salt
  8. Use 4 eggs
Instructions to make Eggs over Kale and Sweet Potato Grits:
  1. Preheat oven to 350°F.
  2. Coat 4 individual soufflé dishes with 1 tsp vegetable oil.
  3. Make 3-4 slits in sweet potatoes; cook in microwave until just soft.
  4. When sweet potatoes are cool enough to handle, peel, cut into chunks, and puree in food processor.
  5. Heat remaining vegetable oil in sauce pan, and sauté kale about 5 minutes.
  6. In a medium sauce pan, boil water and milk, add grits and sweet potatoes; cook for 5 minutes. Remove from heat; stir in sautéed kale.
  7. Divide grits mixture evenly among 4 soufflé dishes (or place all in casserole dish).
  8. Make 4 depressions in the grits mixture with the back of a large spoon. Carefully break one egg into each hollow.
  9. Bake uncovered for 30 minutes until eggs are cooked. Let cool 10 minutes before serving.

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