Ingredients
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2 tbsp olive oil
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1 (15.5 oz) can cannellini beans, drained and rinsed
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3 cloves garlic, minced
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1/2 tsp crushed red pepper
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1 (16 oz) bag chopped kale, thawed and drained
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6 large eggs
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4 dinner rolls, warmed if desired
Steps
1
Preheat oven to 400°F. Heat the oil in a 12-inch ovenproof skillet on medium-high. Add the cannellini beans and mash only half of them with a fork or potato masher. Stir in the garlic and crushed red pepper. Season with salt and pepper.
2
Add the kale a few handfuls at a time, stirring until wilted, until all the kale is in skillet. Sauté mixture 5 min., until completely wilted. With a wooden spoon, make 6 wells in pan for eggs. Add 1 egg to each well. Season eggs with salt and pepper.
3
Place ovenproof skillet in oven and cook 9–10 min., until whites are set and yolks are cooked to desired doneness. Serve with the rolls.
