INGREDIENTS
serves one
3 bunches or 1 large bag
of your favorite kale
1 cup cooked quinoa
1 egg
1/2 Tbsp unsalted butter
2 tsp toasted sesame oil,
divided
1 - 3 tsp Bragg's liquid
aminos (to taste)
salt and pepper
olive oil spray
sriracha (optional)
Preheat oven to 225*. Separate the well rinsed kale from the stalks (or open the bag) and place on a parchment or silpat lined baking sheet. Spray well with olive oil, sprinkle sparingly with salt and pepper. Toss
lightly and place in upper middle spot in oven. Cook for 30 - 45 minutes, tossing well 2 - 3 times. You'll know its ready when the kale has shrunk down a lot and all of it is very crisp. Remove and set aside.
Heat a small skillet over medium heat and add the butter. Drizzle in a tsp of sesame oil. Drop in your egg and gently cook to desired doneness.
Meanwhile, place warmed quinoa in bowl and drizzle in remaining sesame oil and Bragg's. Mix well. Top with cooked egg, remaining butter and oil from pan, kale chips and sriracha. Serve immediately.
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