Servings: 4 servings.
1 tablespoon olive oil 1/2 pound fresh Brussels sprouts, quartered 1 medium green pepper, chopped 1 teaspoon kosher salt, divided 1/4 cup reduced-sodium chicken broth or vegetable broth, divided 3 garlic cloves, minced 1 small bunch kale, trimmed and chopped (about 8 cups) 9 ounces fresh baby spinach, chopped (about 7 cups) 1/4 cup fresh parsley leaves, minced 4 large eggs 1/4 cup crumbled feta cheese 1 teaspoon grated lemon zest
