Poached Egg And Cabbage Stir Fry, a great lunch or veggie starter recipe!
Calories per serving348kcal
3,5ozfresh kale(100 g)
3,5ozfresh red cabbage(100 g)
a handfulpecan nuts
Slice the kale and the red cabbage up finely. Add it to a sieve and rinse it will. Let the cabbage drain for a couple of minutes. In the meantime peel the garlic clove and chop it up finely. Add it to a large non-stick pan and pour in a little bit of olive oil.
Place the pan over medium-high heat and gently fry the garlic for 2 minutes. Don’t let it burn! Then add the rinsed and drained sliced cabbage and kale to the pan. Season with a little pinch of pepper and salt.
Then chop up the pecan nuts roughly and add them to the cabbage and kale.
Stir and cook for another 2 minutes. Then check the seasoning and add extra pepper or salt to taste if necessary. The cabbage and kale should be cooked through but still a little crunchy. Scoop this onto deep plates and top with the poached egg. Sprinkle with the grated parmesan cheese, extra freshly ground black pepper and chopped pecan nuts. Serve immediately while the egg is still hot and runny.