Garlicky Pan-Fried Kale with Eggs for Breakfast

Heat the olive oil in a large skillet over medium heat.

Add the garlic and red pepper flakes (if using) and cook for about 30 seconds, until fragrant, being careful not to burn the garlic.

Add the chopped kale to the skillet. Season with salt and pepper.

Cook the kale, stirring occasionally, until it wilts and becomes slightly crispy, about 5-8 minutes. If the pan gets dry, add a tablespoon of water.

Push the kale to one side of the skillet and crack the eggs into the empty space. Cook the eggs to your desired doneness (sunny-side up, over easy, etc.).

Drizzle the kale and eggs with lemon juice (if using).

Sprinkle with parmesan cheese (if using).

Serve immediately.