Today i became a tenant of an allotment after just 11 months on the waiting list and im really looking forward to growing some of my own greens like purple sprouting broccoli, kale and spinach. This recipe for breakfast or a light supper from Diana Henry will put them to good use.
Ingredients
- 100 g Kale tough stalks removed, washed and shredded
- 3 tbsps extra virgin olive oil
- 125 g spinach leaves roughly chopped
- 2 plump cloves garlic peeled and finely sliced
- 1/4 tsp crushed dried chilli flakes
- 2 tbsps roughly chopped fresh coriander leaves
- squeeze lemon
- 2 large organic eggs
- 2 slices sourdough bread
- 25 g feta cheese crumbled
- 2 tsps pumpkin seeds
Servings:
Instructions
- Bring a saucepan of water to the boil and blanch the kale for 5 minutes. Drain well then squeeze out the water with your hands.
- Heat 2 tbsps of the oil in a frying pan and add the kale and the spinach leaves then cook over a medium heat until the spinach has wilted, the kale has heated through and all the water has evaporated.
- Add the remaining oil,Garlic and chilli and saute gently until the garlic is pale gold and everything is hot.
- Add the herbs, the squeeze of lemon and some seasoning, then cover to keep warm.
- Quickly poach or fry the eggs and toast the bread.Pile the greens on to the toast and top each serving with an egg.
- Sprinkle on the feta and the seeds and serve immediately.
Share this Recipe
Powered byWP Ultimate Recipe