Recipes

Sauteed Kale With Pancetta, Onions, Mushrooms And Poached Egg

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10 oz chopped kale
1/3 cup pancetta
1/2 cup chopped assorted mushrooms
1 small onion chopped
1 TBSP olive oil
1/3 cup organic chicken broth
1 clove garlic, minced
2 poached eggs
salt and pepper to taste

Heat olive oil in a saute pan

Add garlic, mushrooms, onions and pancetta and saute until onions are transparent.

Add kale and mix well.

Add chicken broth.

Cover and simmer on low for 5 - 7 minutes.

While that is simmering, poach the eggs in boiling water for 3 - 5 minutes.

Put kale mixture on 2 plates and top with one poached egg per serving.

Salt and pepper to taste.

Yield: 2 servings
Prep Time: 0 hr 5 mins
Cook Time: 0 hr 10 mins
Ready In: 0 hr 10 mins
   
Category: Side Dishes
Main Ingredient: Vegetables
Cooking Method: Sauteing
Nationality: United States
Special Diet: High Fiber Lactose Free Low Carb Organic
Recipe Tags: Kale poached egg pancetta mushrooms
   

Chef's Note & Story

I was thinking about a new way to prepare kale and I just opened the fridge and combined what I thought would taste good together. I've been on a poached egg kick so I decided to add a poached egg on top. This is fast and easy.

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