Kenny used the rest of the leek confit I made on Wednesday to make Saturday brunch. Kale is not on your standard breakfast menu but it was actually really good and tender, and of course it's healthy too. The leeks are so buttery that cheese or additional butter for your toast are just not necessary.
1 bunch kale- roughly chopped
2 cups egg whites
salt and pepper to taste
Saute' the kale with the leek confit until the kale is tender. Add egg whites, salt and pepper and cook until the eggs are done.