Scrambled Eggs with Curry Potatoes and Greens

Name: Scrambled Eggs with Curry Potatoes and Greens
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Yield: 4 servings
Cuisine: South Asia — Muslim traditions
Ingredients: 1 cup shredded kale; 2 cup Simply Potatoes Diced Potatoes with Onion; 2 tbsp curry paste; 6 eggs; 0.25 cup milk

A South Asian curry of simply potatoes potatoes and kale, cooked in a pan.

10 min · Serves 4 · Easy

Ingredients

240 mlshredded kale, or 1 cup chard leaves or 1 cup collard greens or 1 cup spinach
470 mlSimply Potatoes Diced Potatoes with Onion
2 tbspcurry paste, any type- amount needed may vary by brand
6 eggs
60 mlmilk, can use any not-too-sweet milk substitute for a dairy-free version

Method

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Time: Prep 5 min · Cook 5 min · 10 min total
Difficulty: easy

1
Preheat heavy skillet on medium heat. When it's hot, toss in the greens. Saute a couple minutes until greens are wilted, then add Simply Potatoes and curry paste and mix well.
2
Let potatoes cook while you whisk the eggs and milk together in a large bowl. Pour the eggs over the potatoes. Let sit for a moment, then continue to turn gently until just cooked, resting in between turnings to let eggs set a little.