Greens for breakfast might sound a little different but they are packed with vitamins A, C and K and make a really tasty breakfast. For an extra kick, try serving with some chilli jam, or for a light lunch you can serve with leftover quinoa or brown rice with a sprinkle of tamari and pickled ginger.
1 large handful of any dark leaf greens per person
1-2 eggs (depending on how hungry you are!) olive oil to drizzle
- Get a steamer on and fill with water (a large pan of water will do if you don’t have a steamer) and bring to the boil.
- Cut the greens into large pieces as you like, then cook for 2-3 minutes until tender.
- In the meantime, if poaching, fill a pan with water and a splash of vinegar, or gently warm a frying pan if you prefer your egg fried.
- Cook the eggs to your liking, and serve on the hot greens with a drizzle of olive oil, and season to taste. Try adding some seeds and chilli jam if you’re in the mood. Delicious!
The recipes you tried and the hacks you used, because who has every ingredient in the house anyway?