Fried kale with black bean chilli and guacamole

Name: Fried kale with black bean chilli and guacamole
Yield: Serves 4-6
Cuisine: Mexican recipes
Ingredients: 2 x 400g tins black beans, drained and rinsed; 200ml hot vegetable stock; 1-2 red chillies, deseeded and finely chopped; Good dollop of Greek yogurt, plus extra to serve; 2 tbsp olive oil; 200g curly kale; 1 garlic clove, crushed; Splash of white wine vinegar (optional); 4 medium free-range eggs; 75g grated cheddar; Hot chilli sauce (we like Lingham’s) or ketchup to serve; For the guacamole; 2 large ripe avocados; 110g vine tomatoes, deseeded and roughly chopped; ½-1 green chilli, deseeded and finely chopped; 1-2 spring onions, finely sliced; Juice of 1-2 limes

Easy
September 2013

Easy
September 2013

Serves 4-6
Hands-on time 40 min

Spice up your weekend with this Mexican-style brunch recipe. It’s quick, easy and full of nutritional ingredients that’ll keep you going for the whole day.

Vegetarian recipes

Nutrition: per serving

Calories: 406kcals
Fat: 28.4g (8.9g saturated)
Protein: 19.2g
Carbohydrates: 18.7g (3.2g sugars)
Fibre: 8.6g
Salt: 0.5g

Nutrition: per serving

Calories: 406kcals
Fat: 28.4g (8.9g saturated)
Protein: 19.2g
Carbohydrates: 18.7g (3.2g sugars)
Fibre: 8.6g
Salt: 0.5g

For 6

Rate

Save

Save recipe

Save

Save recipe Print

Rate

Ingredients

2 x 400g tins black beans, drained and rinsed
200ml hot vegetable stock
1-2 red chillies, deseeded and finely chopped
Good dollop of Greek yogurt, plus extra to serve
2 tbsp olive oil
200g curly kale
1 garlic clove, crushed
Splash of white wine vinegar (optional)
4 medium free-range eggs
75g grated cheddar
Hot chilli sauce (we like Lingham’s) or ketchup to serve

For the guacamole

2 large ripe avocados
110g vine tomatoes, deseeded and roughly chopped
½-1 green chilli, deseeded and finely chopped
1-2 spring onions, finely sliced
Juice of 1-2 limes

Ingredients

2 x 400g tins black beans, drained and rinsed
200ml hot vegetable stock
1-2 red chillies, deseeded and finely chopped
Good dollop of Greek yogurt, plus extra to serve
2 tbsp olive oil
200g curly kale
1 garlic clove, crushed
Splash of white wine vinegar (optional)
4 medium free-range eggs
75g grated cheddar
Hot chilli sauce (we like Lingham’s) or ketchup to serve

For the guacamole

2 large ripe avocados
110g vine tomatoes, deseeded and roughly chopped
½-1 green chilli, deseeded and finely chopped
1-2 spring onions, finely sliced
Juice of 1-2 limes

Method

Put the black beans in a pan with the hot vegetable stock and half the red chillies, then cook for 20-25 minutes until almost broken down. Stir in the Greek yogurt and season well, then set aside.
Meanwhile, for the guacamole, peel, stone and mash the avocados with a fork until creamy but still a bit chunky. Stir in the tomatoes, green chilli and spring onions, then season with salt, pepper and the lime juice.
Heat the oil in a sauté pan over a medium heat and stir-fry the curly kale with the garlic, remaining red chilli and a splash of water for 10-12 minutes until tender. Season well.
Bring a pan of water to the boil, with a splash of vinegar if your eggs are not spanking fresh (see Know-how). One by one, carefully crack the eggs into the water. Take the pan off the heat and let the eggs cook for 3-4 minutes until the whites are just firm.
Divide the kale among 4 plates, scatter over the grated cheddar and top each portion with a poached egg. Serve with the guacamole, black bean chilli, yogurt and, if you like, ketchup or hot sauce.

Method

Put the black beans in a pan with the hot vegetable stock and half the red chillies, then cook for 20-25 minutes until almost broken down. Stir in the Greek yogurt and season well, then set aside.
Meanwhile, for the guacamole, peel, stone and mash the avocados with a fork until creamy but still a bit chunky. Stir in the tomatoes, green chilli and spring onions, then season with salt, pepper and the lime juice.
Heat the oil in a sauté pan over a medium heat and stir-fry the curly kale with the garlic, remaining red chilli and a splash of water for 10-12 minutes until tender. Season well.
Bring a pan of water to the boil, with a splash of vinegar if your eggs are not spanking fresh (see Know-how). One by one, carefully crack the eggs into the water. Take the pan off the heat and let the eggs cook for 3-4 minutes until the whites are just firm.
Divide the kale among 4 plates, scatter over the grated cheddar and top each portion with a poached egg. Serve with the guacamole, black bean chilli, yogurt and, if you like, ketchup or hot sauce.

delicious. tips

Taste and season as you go – start with small amounts of chilli and lime juice, then add more.
As an egg ages, its white becomes less acidic and more watery. Vinegar (or lemon juice) helps egg whites coagulate more quickly, giving a better poached egg.

Fancy getting a copy in print?

Subscribe to our magazine