Purple Kale & Eggs

Purple Kale & Eggs

• 4 tbs olive oil/lard/ghee/butter
• 3 garlic - roughly chopped
• 1 long red chilli - roughly chopped
• 1 bunch of purple kale - stems removed and roughly chopped
• 6-10 brown mushrooms - sliced
• 2 organic eggs
• pinch sea salt
• pinch black pepper

Hello friends,

It seems I’ve changed a habit and am now incorporating more and more greens into my dishes.  Some of you may remember that a friend recently said that veggies should make-up the bulk of the dish with protein (varied sources) be the ‘condiment’.  For the last 6 months I had got out of the habit of having veggies on EVERY meal to the detriment to my health I believe.

Absolutely loving my veggies at the moment and here’s a quick and easy recipe I’ve just made for a late breakfast.

Here’s how it rolled:

1. Heat the fat in a large fry pan and add the garlic and chilli, cook for 60 seconds on medium heat
2. Add chopped mushrooms and cook for 2-3 minutes whilst stirring to coast the mushroom with fat (add more fat if needed)
3. Throw in the kale and stir in
4. Cook for 2-3 minutes
5. Turn heat down to low, make room in the fry pan for 2 fried eggs
6. Crack 2 eggs into the space in the pan and cook for a few minutes until cooked to your liking
7. Remove from the heat and plate-up
8. Season