From the June/July 2018 issue
- 12 large eggs
- 1/2 cup canned coconut milk (full fat)
- Sea salt and black pepper, to taste
- 2 TBSP extra-virgin olive oil
- 1/2 medium yellow onion, finely chopped
- 1/2 pound Italian sausage (casings removed if in casing)*
- 3 cups chopped lacinato kale
- 1 cup marinara or tomato sauce*
- 1-2 cups baby arugula
- 1/4 cup pine nuts, toasted
- Preheat the oven to 350ºF.
- In a large bowl, whisk together the eggs, coconut milk, and a generous
You have met your free view limit. To access the full article, please login or subscribe.
Already a subscriber?
Log in now
Paleo Magazine is the leading print publication dedicated to the Paleo lifestyle and provides readers with the information they need to live strong, vibrant, healthy lives.
- Immediate access to all web content.
- Immediate access to our library of 40+ back issues.
- 1-yr of Paleo Magazine delivered to your door weeks before it’s available in stores.
- Free digital extras (Paleo 101 & 102 ebooks and Farmers Market guide).