Kale has had its hot moment in the food world, but we still love this hearty green for its nutritional properties and versatility. We are always looking for ways to sneak greens into our meals, whether in a salad, with breakfast or in a sandwich.

This simple recipe for kale, fried egg, and pecorino on sourdough toast that works well as a snack or as part of your early morning meal during Ramadan. Sautéing the kale with garlic and chili flakes adds a much needed flavor boost to the leafy green monster. Pecorino shavings, a fried egg, and plenty of olive oil brings in that rich, salty depth. Note: Feel free to substitute the pecorino cheese for parmigiano reggiano.

For the kale

• 1 tbsp extra virgin olive oil
• handful of kale (about 50 grams) 1 clove of garlic, thinly sliced
• 1/4 tsp red chili flakes
• salt, to taste

Heat the olive oil in medium-size skillet over medium heat and add the garlic slices. Gently sauté for 1 minute. Add the kale, chili flakes & salt and sauté for an additional 4-6 minutes until the kale is cooked and slightly wilted. Set aside.

For the fried egg

• 1 egg
• 1 tbsp neutral oil of your choice salt

Heat the oil in a skillet over medium heat. Crack the egg into the skillet, season with salt and cook to your liking. Flip if you like a medium runny or well done yolk.

To assemble

• 1 slice For the Love of Bread country sourdough bread, toasted
• 1 garlic clove, peeled
• 1 tbsp extra virgin olive oil, plus more for finishing
• garlicky kale
• a wedge of lemon
• fried egg
• pecorino shavings (eyeball it, but about 6-8 shavings)
• chili flakes, to taste
• salt, to taste

Rub the garlic clove on the toast and drizzle with 1 tablespoon of olive oil. Place the kale on top of the toast and squeeze the lemon wedge onto it. Next add the fried egg and the pecorino shavings on top. Finish with a drizzle of olive oil and a pinch of chili flakes & salt. Enjoy!