Step 1

In a large saucepan of 1 cup water, cook rice according to package instructions; set aside.

Step 2

Place eggs in a large saucepan and cover with cold water by 1 inch. Bring to a boil and cook for 1 minute. Cover eggs with a tight-fitting lid and remove from heat; set aside for 8-10 minutes. Drain well and let cool before peeling and halving.

Step 3

Heat olive oil in a large skillet over medium high heat. Add garlic and red pepper flakes, if using. Cook, stirring frequently, until fragrant, about 1-2 minutes. Stir in kale until wilted, about 5-6 minutes. Stir in Parmesan.

Step 4

Place rice, eggs, kale and avocado into meal prep containers.