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