1 bunch kale
2 tbsp olive oil
juice and zest of one lemon
1 cup Greek-style yogurt
1 clove garlic, finely chopped
2 tbsp parsley, finely chopped
A wonderful brunch option; this recipe is incredibly easy and just delicious when served with warm crunchy bread.
Preheat oven to 180C. Wash kale, strip from the stalks then place in a dry frying pan on medium. Cook, stirring often until wilted and tender. Remove from heat, and when the kale is cool enough, squeeze excess water out and roughly chop and toss with the olive oil and lemon juice. Lightly grease a few small baking dishes or one large one, then divide the kale mixture among them and then make an indent in the middle of each (this is for the egg!).
Gently crack one or two eggs into each dish or all four next to each other into the large one. Place in the oven for 15 minutes or until the eggs are (only) just set. Meanwhile mix the yogurt and garlic together and season well. Remove the egg dishes from the oven. Serve with a dollop each of the yogurt mixture and Beerenberg Chilli Jam.