The black kale is an ingredient that is often found in first courses of Tuscan cuisine, for example in the famous ribollita. In this recipe, we use it to create a variation of another typical ...

In a hot wok or sauté pan, add 1 tablespoon of olive oil and the black kale and lotus root. Add ¾ cup water to steam and cook over high heat for about 2 minutes, stirring occasionally.

Use a light single cream alternative to make Tom Kerridge's scrambled eggs with kale extra creamy without the calories. Each serving provides 309 kcal, 21.5g protein, 8.5g carbohydrates (of which ...

Combine kale and cheese in a large bowl ... Season with more pepper. Arrange eggs around rim of plates.

Season egg, then pour into pan and cook, tilting pan and gently pulling in edges using a spatula, for 3 minutes or until softly se 3.Spread toast with the kale pesto, top with eggs and garnish ...