Kale with Chorizo and Eggs

Name: Kale with Chorizo and Eggs
Yield: 4 servings
Cuisine: South African
Ingredients: 200 g raw kale (or spinach), washed and cut; 1 "horse shoe" chorizo, thickly sliced; 80 ml water; 80 g butter; 8 eggs

Nicolette Petersen @nixpete001

From: The Real Meal Revolution by Tim Noakes

Kale has somehow been forgotten about over the last 20 years.
It has such a lot to offer nutritionally and is about half the price of spinach, yet hardly anyone knows what to do with it.
Because kale is much stronger in flavour than spinach, it needs to be teamed up with big flavour like chorizo or other pungently flavoured ingredients. Having said this, you could easily swop the spinach for kale.

From: The Real Meal Revolution by Tim Noakes

Nicolette Petersen @nixpete001

From: The Real Meal Revolution by Tim Noakes

Saved

Ingredients

4 servings

200 graw kale (or spinach), washed and cut
1"horse shoe" chorizo, thickly sliced
80 mlwater
80 gbutter
8eggs

Saved

Steps

1

Warm the butter in a heavy-based pan with a lid. Gently fry the chorizo in the butter until it turns golden brown.
2

Remove the chorizo, but keep all the fat and butter in the pan.
3

Crank the heat up to high and fry the kale in the fat until it begins to wilt.
4

Pour in the water and allow it to boil ferociously until it is almost fully reduced. If you use a good heavy-based pan and the heat is right, this shouldn't take more than a minute.
5

Shape the kale into a nest in the pan and crack your eggs on top of it. Cover and cook gently for three minutes.
6

When you remove the lid, the eggs should be opaque.
Slide the kale off the pan and garnish with the crispy chorizo.
7

Finally, be sure to pour off any excess juices from the pan over each serving.