Kalette and Egg Pot

Who is not trying to be good in January? This dish is very simple to make, it's perfect as a quick lunch or a light dinner and it contains very healthy, yet extremely tasty ingredients.

Don't be afraid of cruciferous vegetables, kale or sprouts may be a little bit bitter, kalettes are not. If you think they are too bitter, try adding a little bit (1/2 tsp max) sugar to the cooking water, together with a teaspoon of salt, it will take the bitterness out and who knows, you may become a kale/sprout lover?   

Ingredients

Ingredients (for 2 people):

  • 160g Kalettes (alternatively kale or cavolo nero)
  • 50g baby spinach
  • 2 large portobello mushrooms, sliced (or any other mushroom you like)
  • 4 medium sized eggs
  • 1 tbsp roasted pine nuts
  • 1 garlic clove, finely diced
  • 1 tbs olive oil
  • salt/pepper and a pinch of nutmeg to taste

Method:

  1. Blanch the kalettes in boiling water for a minute or two, drain and set aside
  2. Heat the oil in a shallow pan and add the garlic, fry at medium heat until soft, this will take about a minute. Ensure not to burn the garlic
  3. Add the pine nuts and the mushrooms, stir until the mushrooms are covered with the garlic/oil mix, you can add a few tablespoons of water to ensure the garlic doesn't burn
  4. Add the spinach leaves, let them wilt for a minute before adding the kalettes
  5. Season with salt and pepper and, if you like, a pinch of nutmeg, and let it cook for a few minutes until the kalettes are almost soft
  6. Next, make four 'nests' in the pan and add the eggs, fry until the egg whites have hardened but the yolks are still soft, you can use a lid if you like to speed up the process.
  7. Once the eggs are done, take off the heat. Tuck in and enjoy!

Preparation time: < 20mins