For someone whose favorite cooking utensils are a phone and a credit card, this late-night improvisation wasn’t half bad. I was just going to have some eggs, and then I thought, “why not throw some greens in there…” and it wasn’t long before I had a decent bowl of what I would think is pretty healthy food.

• 1 large kale leaf (a bit bigger than my hand), chopped
• 4 egg whites (I put 1 of the yolks in there too)
• a splash of water
• a touch of sesame oil
• soy sauce to taste

Usually when I chop kale I just remove the center rib, grab all of the leaf pieces into a tight clump, cut across that clump as if to make strips, and then clump it back together and cut “strips” perpendicular to that.

I tossed the eggs and kale into a frying pan over medium heat, stirring often. It looked like it might dry out before the kale could cook enough, so I threw in a little water, probably a few tablespoons worth. I added the sesame oil just before removing it from heat and serving, and added the soy sauce once I tasted it and found it somewhat bland. Scrambled eggs are pretty rubbery to begin with, and the kale could probably stand to be wilted a bit more to reduce the overall rubbery texture of this dish.

It’s no masterpiece, but it should be fairly high in protein, calcium, and phytonutrients, and it can probably be improved upon.