In a small bowl, whisk the eggs, sprinkle with salt & fresh-ground pepper, then whisk in the sundried tomato pesto until well mixed. Put the kale leaves in a small mixing bowl, drizzle olive oil over, then “massage” the oil into the leaves.This softens the kale. Put the kale in a frying pan or small saucepan with a teaspoon or two of water, cover and cook over medium heat for about 5 minutes, stirring occasionally, or until wilted.