Prep Kale: Start by separating the leaves from the stalks, then add the leaves to a large bowl. Next, sprinkle in 1 teaspoon of salt and 1/4 teaspoon of turmeric powder. Soak the leaves in water for about 7-8 minutes.After soaking, drain the water and rinse the kale leaves again. Finally, chop the leaves finely and set them aside. Heat oil in a large skillet on medium heat.
Add spices: Add mustard seeds, cumin seeds, dried red chilies, and curry leaves, and let the seeds pop and sizzle.
Add garlic and ginger, and sauté until lightly browned and fragrant.
Add Kale: Transfer the chopped kale to the skillet and salt. Then sauté for 3-4 minutes, until the kale begins to wilt and soften.
Crack Eggs: On low heat, crack the eggs into the skillet. Season with black pepper and cook for a minute or two. Then stir well to combine until eggs are cooked.
Serve: Drizzle with lemon juice (optional) and serve with toasted bread, add to rice bowls, wraps, or enjoy as it is!
