Kale and Egg Breakfast

Kale is the super green vegetable, with so many benefits for us we should all aim to make it part of our regular diet .

Kale has an excellent source of vitamin K, vitamin C, vitamin A, manganese, and copper; a very good source of vitamin B6, fiber, calcium, potassium, vitamin E, and vitamin B2; and a good source of iron, magnesium vitamin B1, omega-3 fats, phosphorus, protein, folate, and vitamin B3. Literally everything that is good is in it!

My family and I love to eat it and my children in particular ask for it all the time which as you can imagine as a parent pleases me.

People always say to me how do you get them to eat it? It all started when we were in the Cotswolds, a lovely pub called The Swan Southrop ( a few years ago, and yes I do highly recommend this pub) they had served it to the kids as a side to supper. They devoured it, it was good, fresh, and easy to eat (sometimes people do not cook it properly and its chewy). From that day on we have it all the time.

For me a really food breakfast is kale sautéed in coconut oil and a little sprinkle of salt. I then have two poached eggs on rye, and I gently fry nice organic cherry tomatoes with the kale 5 minutes before the end. It is by far one of my favourite breakfasts.