Recently I have been obsessed with perfecting soft boiled eggs – where the white is completely cooked and the yellow is still runny. Its been a struggle.
But check out this article from Bonappetit:
I think I’m sold on the add to boiling water, cook for 6 minutes, run under cold water immediately method.
Cut over some wilted kale, drizzle with a little olive oil, salt and pepper, and serve!
Remove stems from kale (I used an entire bunch for 2 people, it cooks down a lot!) and break into large bite sized pieces. Add a little olive oil to a pan, and heat on medium. Add the kale and toss to coat. Stir occasionally to prevent sticking/charring, and in about 2-3 minutes, after kale is soft, remove from heat