Fried kale with black bean chilli and guacamole
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.
Join Extradelicious to unlock Cook Mode
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
Join Extradelicious to unlock Cook Mode
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.
Nutrition
- 406kcals Calories
- 28.4g (8.9g saturated) Fat
- 19.2g Protein
- 18.7g (3.2g sugars) Carbs
- 8.6g Fibre
- 0.5g Salt
For 6
Leave a comment, question or tip