Spicy Mushroom Kale With Egg Recipe

About this recipe

A keto-friendly dinner featuring sautéed kale, cremini mushrooms, and a perfectly cooked egg, seasoned with garlic and red pepper flakes for a spicy kick.

Ingredients

• 125 g Mooz Butter Garlic & Herbes
• 100 g Garlic - Single Clove
• 1 Pack Nectr Cremini Mushroom (Chemical Free)
• 100 g Flat Kale Leaves
• 30 Pieces Dr.Hen Table White Egg 30 Pcs
• 60G Primi Piatti Red Chilli Flakes
• 100 g D'Lecta Parmesan Extra Hard Cheese Block
• 1 kg Supreme Harvest Iodized Salt
• 100 g Catch Sprinklers - Black Pepper Powder
• 100 g Winn Dark Soya Sauce

Instructions

1. 1. In a medium frying pan or cast iron skillet over medium-high heat, melt 1 tablespoon of butter.
2. 2. Add 1 minced clove of garlic. Cook and stir for about 1 minute until fragrant.
3. 3. Add 1/2 cup of sliced cremini mushrooms and cook until tender, about 3-4 minutes.
4. 4. Add half of the 4 cups of chopped kale and sauté, stirring frequently, until it begins to wilt, about 2 minutes. Stir in the remaining kale and repeat.
5. 5. Add 1/4 cup of soya sauce, 1/4 teaspoon of salt, and 1/4 teaspoon of black pepper. Simmer, stirring occasionally, until the kale softens, about 6 minutes.
6. 6. Using a spoon, create a circle-shaped pocket in the kale for the egg. Crack 1 egg into the pocket. Reduce heat to medium-low and season the egg with a pinch of salt and black pepper. Cover the pan and let the egg cook until almost opaque, about 4 to 5 minutes.
7. 7. Turn off the heat and let rest, covered, until the egg is done to your taste. Sprinkle the dish with 1/4 teaspoon of red pepper flakes and serve immediately.
8. 8. Optionally, dust with 2 tablespoons of grated parmesan cheese and serve with crusty toasted bread.