Kale with Chorizo and Poached Eggs
Kale with Chorizo and Poached Eggs might be just the main course you are searching for. This recipe serves 2. Watching your figure? This gluten free, dairy free, fodmap friendly, and whole 30 recipe has 786 calories, 40g of protein, and 63g of fat per serving. This recipe covers 44% of your daily requirements of vitamins and minerals. Head to the store and pick up vinegar, eggs, curly kale, and From preparation to the plate, this recipe takes about 30 minutes.
Instructions
Bring a large pot of salted water to a boil.
Add the kale and cook until tender but not completely soft, five to seven minutes.
Drain in a colander when done. When cool, squeeze out some of the excess water.
Pour the oil into a large skillet set over medium heat.
Add the chorizo and cook until it has rendered some of its fat, three to four minutes.
Add the kale, season with salt and pepper, and toss well. Cook until the kale is coated in the chorizo drippings and is bright green. Set aside.
For the poached eggs, pour water into a medium-sized saucepan and fill with two to four inches of water. Bring to a bare simmer. Crack each egg into a separate shallow dish. Once tiny little bubbles start to rise from the saucepan, add the white vinegar. Gently slide each egg into the water. If necessary, you can use a spoon to move the whites closer to the yolk. Cook until the whites have completely set, three to four minutes. (This guide has more detailed instructions.)
While the eggs are cooking, divide the kale and chorizo mixture between two plates. When the eggs are finished, remove each with a slotted spoon, letting as much of the water drip off as possible. Top each pile of kale with a poached egg. Season with more salt and pepper to taste.