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Spicy sriracha cavolo nero & broccoli with egg
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3 tbsp fat-free Greek yogurt
1 clove garlic, grated
1 tbsp sriracha, or to taste
1 tbsp wok oil
230g pack purple sprouting (or Tenderstem) broccoli, trimmed
½ x 200g pack cavolo nero, thick stems discarded, cut into 2-3cm pieces
½ x 40g pack roasted cashew & sesame seed stir fry addition
2 Duchy Organic Medium Free Range Eggs
250g pack microwaveable wholegrain rice
1 salad onion, finely chopped, to serve
1. Mix the yogurt, garlic and sriracha together, then set aside. Heat half the wok oil in a large pan over a medium heat. Add the broccoli and stir fry for 3 minutes. Add 250ml water and simmer for 5 minutes – the water will evaporate.
2. Meanwhile, in a separate nonstick frying pan, heat the remaining oil over a medium heat and stir fry the cavolo nero and cashew and sesame seed mix for 3 minutes. Add this to the broccoli using tongs, season and reduce the heat to its lowest setting.
3. Return the frying pan to a medium heat. Crack the eggs into the residual oil, cover and cook for 2 minutes until the egg white is fully cooked and the yolk is cooked to your liking. Cook the rice according to pack instructions. Serve the veg and rice with an egg and salad onions to garnish and the sriracha yogurt on the side.
Cook’s tip To use up the cashew and sesame stir fry addition, try it toasted in a dry frying pan over a low heat, tossing often, until golden. Then scatter over the top of a salad before serving for lots of crunch and flavour. You could also roast them in the oven with a little salt and mild curry powder for a delicious nibble to have with drinks.
Typical values per serving:
1 of your 5 a day; low in saturated fat; source of protein.
This recipe was first published in Tue Sep 15 08:51:07 BST 2020.