Ingredients
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1 bunch of kale, de-stemmed and chopped or roughly torn
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1 tablespoon extra virgin olive oil, divided
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2 garlic cloves, crushed
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1 can (14oz/398mL) of black beans, drained and rinsed
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2 cups cooked quinoa
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1 to 2 large eggs, per person
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Sea salt and pepper
Directions
- Heat a large skillet over medium heat and add ½ tablespoon olive oil and garlic. Sauté for about 1 minute.
- Toss in the kale and a couple tablespoons of water. Cover with a lid and cook for 2 minutes. Add in the quinoa and black beans and season with salt and pepper. Stir until well combined and cook for 3 to 5 minutes. Remove from heat and transfer to a bowl.
- Using the same pan, heat the remaining olive oil over medium-low heat. Crack the eggs into the skillet, cover with a lid, and cook until the whites are completely set and the yolk is still runny, about 2 to 3 minutes.
- Serve on a plate or in a bowl topped with fried eggs. Season with salt and pepper and drizzle with olive oil.
