Sauteed Cavolo Nero, Chorizo and Egg on Toast

Quick and easy meal that can be done in minutes. Cavolo Nero season is in full swing now. Cavolo Nero is a rich in fibre and good for health because it packed with nutrition in every bite.

My neighbour Greg grows organic produce in his urban garden. I really impressed by the result, he is such a talented grower, and use only compost he produce in his garden. He shared with me his Cavolo Nero last week. A big bunch of juicy and tender leafy vegetables. I added some to my green smoothie, the fiber rich green smoothies is my fave treats during this spring. The remaining leaves will be served sauteed for lunch.

Enjoy this simple and delicious Cavolo Nero sautéed with chorizo and smoked paprika oil and served with a saucy sunny side up egg. Don’t forget to add sourdough toast.

It also can be served without the toast, as keto or low-carb dish.

If you didn’t find the Cavolo Nero, spinach or kale leaves will work great in this recipe as well.

A version of the dish with kale
Sauteed Cavolo Nero, Chorizo and Egg on Toast
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Sauteed Cavolo Nero, Chorizo and Egg on Toast

Recipe by Leno RegushCourse: Breakfast, Main Course, MeatCuisine: ModernDifficulty: Easy
Servings

3

servings
Prep time

10

minutes
Cooking time

15

minutes

Enjoy this simple and delicious Cavolo Nero sautéed with chorizo and smoked paprika oil and served with a saucy sunny side up egg. Don’t forget to add sourdough toast.

It can be served without toast as well, as keto or low-carb dish.

Ingredients

  • Bunch of Cavolo Nero, washed and drained, stems removed

  • 50g chorizo sausage, chopped

  • 1/2 teaspoon pimentos de la Vera (smoked paprika)

  • 3 Tbs olive oil

  • 3 slices of sourdough bread, toasted

  • 3 eggs

  • salt

  • black pepper

Directions

  • Preheat the pan on medium heat. Add two tablespoons of olive oil and chopped chorizo. Cook for about 5 minutes. Add the paprika, stir thoroughly then add Cavolo Nero, stir until all leaves evenly coated with paprika oil. Put the lid on, and let the steam to do its work and cook the leaves properly. Usually it take a few minutes.
    Arrange the Cavolo Nero to sourdough toasts.
  • Add the remaining olive oil to pan. Crack the eggs to the pan, and cook until they are ready. Season with salt and pepper, then transfer to the sautéed greens on toast. Serve warm. Enjoy!

Notes

  • Remove the tough stems from Cavolo Nero or kale and use only tender parts of leaves.
 

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