Your microbiome will bless you for this dish
At our local market I found some beautiful cavolo nero and some young asparagus.
This inspired me to make something super- healthy, a boost for my microbiome as I have just had covid and needed a reset.
Poaching eggs is still something I have not completely mastered. I have tried many different ways and this time it worked ! The eggs give a lovely richness to the fresh greens.
- Ingredients
- For 2 people
- 100 gr young cavolo nero, the central spine removed
- 200 gr baby spinach
- 3 small bunches of young asparagus use only the top third of the speer
- 1 medium leek, finely sliced
- 1 bunch Italian parsley, roughly chopped
- 1/2 bunch coriander, roughly chopped
- 1 teaspoon ground cumin and turmeric
- 1/2 teaspoon chilly flakes
- 1 teaspoon sumac
- 3-4 organic eggs poached
- salt and pepper to taste
- a little butter and olive oil for cooking
in a little butter and oil cook the sliced leek until sweet
add the spices and cavolo nero and cook stirring for 5 minutes
now add the asparagus spears that you cut into 2 cm pieces
after 5 more minutes cooking add the spinach leaves, herbes, salt and pepper to taste
gently cook for a few more minutes until spinach has wilted
poach the eggs
arrange the greens on a plate and lay the poached eggs on top
serve with some crunchy sour dough bread
