inthekitchen
Kale Breakfast
INGREDIENTS A handful of small potatoes A couple leaves of curly kale 3 mushrooms 1 / 4 of a red pepper 2 slices white onion 1 Tbsp canola oil 2 eggs Salt and pepper to taste
METHOD 1 . Over med-high heat , add potatoes to a pot of cold water and boil until done . 2 . Remove them from heat , drain and cool . 3 . Chop vegetables into bite sized pieces . 4 . Over , med-high heat , fry potatoes , onions and mushrooms in oil . 5 . Add red peppers and cook for a couple more minutes . 6 . Add kale at the end and cook for a minute . 7 . Serve with poached eggs and toast of choice .
Yield 1 serving
Chef Talia Syrie The Tallest Poppy Chef Talia didn ’ t invent southern style chicken and waffles , but she has elevated them to iconic status in this city . There is something about combining sweet and savoury and a little spice in each bite that makes us weak kneed . These ultra crispy chicken pieces are juicy and savoury , and using boneless thighs keeps the cooking time short . Buttermilk is used in the waffle batter , giving it a lighter , fluffier chew . Kale for breakfast ? Runny poached eggs create a natural decadent sauce for stir-fried greens , beautifully mellowing them for morning .
16 ciao ! / may / jun / two thousand twenty-two