This is a really delicious one-pan-wonder that makes a great breakfast, brunch, or lunch (heck, it would even work as dinner!) Eating a hot meal, in the pan, during the middle of winter just seems so right to me. The recipe also works if you replace the Madras curry powder with a combination of your favourite spices, and you can certainly swap the coconut milk for something more robust like cream or yoghurt. I urge you to experiment with this super quick and satisfying one-pan meal!


Madras Curried Kale with Runny Eggs

You will need:
half a bunch of kale
1tsp madras curry powder
coconut oil
1 cup coconut milk (organic if possible)
sea salt
butter (grass fed if possible)
2-3 eggs depending on how hungry you are!

Wash the kale, cut into 1″ slices and drain in a colander. Melt a knob of coconut oil in a pan to cover. When the pan is moderately hot, add the curry powder and cook until fragrant. Add the kale and sautee until it turns bright green in colour, then add the coconut milk and simmer for 2-3mins for the liquid to evaporate a little. Season the kale with salt to taste. Make 2 or 3 small wells around the pan and crack your eggs into the wells. You can use your spoon to spread the whites evenly across the kale for a marbling effect. When the whites are cooked and the yolks are starting to firm up, turn off the heat, season with salt and pepper, top with a knob of butter, then serve in the pan immediately.

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