Springtime Kale, Tomato and Egg Purée
Ingredients / 4 people:
- 1 green cabbage
- 1 bowl of cherry tomatoes 250 grams
- 1 kg of floury potatoes
- 1 clove of garlic
- Milk (optional)
- 4 Columbus eggs
- 1 tablespoon of
- grain mustard
- Olive oil
- Salt, pepper, nutmeg
- Paprikapoeder (optional)
Preparation
- Clean the green cabbage by removing the core and cut all the leaves into strips.
- Peel the potatoes. Cut the cherry tomatoes in half.
- Boil the potatoes until cooked.
- Peel the garlic, finely chop it and cook it in a little olive oil. Then add the green cabbage strips. Simmer, covered, until tender.
- Drain the potatoes and mash them using a potato masher. Season with mustard, salt, pepper and nutmeg.
- Stir in the cabbage. Add milk if you find the puree too dry.
- Fry 4 fried eggs. Season them with salt and pepper. You can also add paprika or Espelette pepper.
- Divide the mash between the plates and place an egg on each plate. Decorate with cherry tomatoes.
- Bon appétit!
Columbus Tip / Dietitian Tip
“I find that eggs are very valuable in a healthy lifestyle. I also encourage my patients to use them in the hot meal. Personally, I am more in favor of an egg as a meat substitute than veggie burgers. Veggie burgers and veggie meat substitutes generally have a very unfavorable composition (sugars, dyes, preservatives) and are often high in calories.”
Dietician – Hilde De Schuyteneer
