Kale & Egg Salad

By Dr Ernst
November 29, 2018


  • 1 bunch of kale with stems removed and leaves chopped and wilted
  • 2 Tbsp butter or coconut oil
  • ½ tsp ground cumin
  • 3 wild caught anchovy fillets (optional)
  • 1 garlic clove minced
  • 4 tbsp lemon juice
  • 1/3 cup organic virgin olive oil
  • Salt and pepper
  • 4 medium boiled eggs peeled


In a heated skillet, sauté chopped kale just until it wilts slightly and remove.  Mix cumin, garlic, lemon juice, olive oil, salt and pepper in a bowl and put aside.  In another bowl, mix kale and anchovies.  Pour liquid mixture over kale and mix thoroughly. Arrange hard boiled eggs on top.

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