Crispy fried eggs with yogurt, greens and smoked herb butter

Makes: 4 servings

2 small bunches flat-leaf (lacinato) kale (about 1 pound total)

1 small lemon

2 cloves garlic, divided

1 cup plain whole-milk Greek yogurt

teaspoon kosher salt, divided, plus more as needed

4 tablespoons unsalted butter 8 fresh sage leaves teaspoon smoked paprika teaspoon red pepper flakes Freshly ground black pepper

2 to 4 tablespoons olive oil

4 to 8 large eggs

Pita or flatbread, for serving (optional)

1. Use your hands to pull the leaves from the stems of 2 small bunches flat-leaf (lacinato) kale. Tear the leaves into bite-sized pieces and place in a colander. Rinse them but do not dry.

2. Use a Microplane to finely grate the zest of 1 small lemon and 1 garlic clove into a small bowl. Add 1 cup Greek yogurt and teaspoon of the kosher salt, and stir to combine. Divide the yogurt among 4 shallow bowls and spread it out in a large, even circle with the back of a spoon. Halve the lemon and set aside.

3. Melt 4 tablespoons unsalted butter in a large nonstick skillet over medium heat. Stir in 8 fresh sage leaves, teaspoon smoked paprika,

teaspoon red pepper flakes and a pinch of kosher salt. Cook, stirring occasionally, until the sage leaves begin to curl at the edges and crisp, and the mixture is very fragrant, 1 to 2 minutes. Scrape the mixture, with the sage leaves, into a small bowl.

4. Return the skillet to medium heat (no need to wipe out). Add the kale a few handfuls at a time, stirring after each addition so that it starts to wilt, until all of the kale is added. Finely grate the remaining garlic clove into the skillet, add the remaining teaspoon kosher salt and a few grinds of black pepper, and stir to combine. Cover and cook, stirring occasionally, until the kale is just tender, about 5 minutes.

5. Remove from the heat, squeeze in the juice from both lemon halves, and stir to combine. Divide the kale among the 4 bowls, piling it on top of the yogurt but keeping the edges of the yogurt exposed.

6. Return the skillet to the stove (no need to wipe out). Drizzle 2 tablespoons olive oil into the skillet and heat over medium-high heat until shimmering. Crack 4 large eggs into the skillet, season with salt and pepper, and let cook undisturbed until the whites are crispy and golden-brown on the edges and set, and the yolks are runny, 2 to 4 minutes. If cooking 2 eggs per person, transfer the cooked eggs to a plate and repeat with the remaining 2 tablespoons olive oil and 4 eggs.

7. Place 1 or 2 fried eggs on top of the kale in each bowl. Drizzle with the smoked sage butter and serve immediately with pita or flatbread.