P6012869

Kale & Eggs

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Servings

1

Prep

10 min

Cook

6 min

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Kale & Eggs

  • 1/2 bunch kale - roughly chopped
  • 3 tbs olive oil or coconut oil
  • 3 eggs
  • 3 tbs tahini
  • 1/2 lemon - juiced
  • 1/2 garlic clove - minced
  • splash water
  • 1/2 lemon - juiced
  • 1 tbs chia seeds - topping
  • sea salt
  • black pepper

Hello friends,

Ok, I feel I’ve dropped the ball with my veggies over the last 6 months.  I was chatting to a good friend the other day who suggested that veggies should make up 70% of your diet and meat/fish be the condiment rather than the main focus of the meal.  I totally agree, and feel it’s a great protocol to live by.

I used to cook greens with most meals up until 6 months when in a bid to remain keto I neglected my veggies.  So from now on …more greenery!!

Last night I made a beautiful dish with English spinach but this morning I sautéed some kale with egg and tahini dressing.

How’s how it rolled:

  1. Pop the eggs into a small saucepan with just enough water to cover the eggs.
  2. Put them on high heat with lid on until boiling.
  3. Once boiling remove from the heat and let sit for 6 minutes
  4. Heat the oil in a fry pan on medium heat
  5. Throw in the chopped kale, tossing constantly
  6. Cook for 4-5 minutes, until softened
  7. Remove from the heat, squeeze lemon, season and set aside
  8. For the tahini dressing pop all the ingredients into a small mixing bowl and combine (tahini, 1/2 lemon, water, garlic)
  9. Run cold water onto the eggs after 6 mins and peel
  10. Assemble dish and season

P6012868

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