Almond & Garlic Kale With Sauté Potatoes & Poached Egg

1. 1

   Bring a large pan of salted water to the boil then parboil the potato chunks for about 7 minutes.

2. 2

   While the potatoes are cooking, in a large dry frying or saute pan (you'll use this to saute the potatoes later) toast the almond nibs until lightly browned then set aside.

3. 3

   Let the potato chunks cool slightly then slice into 1/2 cm slices and gently fry with a glug of olive oil over a medium heat in the frying pan until browned all over.

4. 4

   Meanwhile add a good splash of oil to a wok over a high heat. Throw in the garlic slices and chilli and stirfry until the garlic is softened and starting to colour (only about 10 seconds). Lower the heat then add the kale and spring onions. Stir until well mixed and cook for about 8 minutes, adding a splash of water if needed to help cook the kale and stop it sticking.

5. 5

   Halfway through the kale's cooking time poach an egg for about 4 minutes (I use the same water used to parboil the potatoes).

6. 6

   When the kale is softened and vivid green stir in the potato and almonds and a small splash each of soy and sesame oil. Stir through then turn onto a plate topped with the poached egg and dusted with a little smoked paprika.

* Per serving · 4 servings · Values may vary.

No additional tips available.