the super healthy little kif

breaking news: the kale is the ally you need to help you survive this endless winter. A true BFF for the body, it strengthens the immune systempromotes the elimination of toxins and has a caloric index low but high in fiber. To follow, the pretty recipe of rice and lentils sautéed with kale from the book Too much cabbage! of Sabrina Fauda-Role (to the Marabout editions), just to have fun while doing good to your body. Winter has better watch out!

300g of kale

100g of thai rice

50g of green lentils

4 eggs

2 spring onions

2 tbsp. tablespoons soya sauce

3 tbsp. tablespoonsolive oil

1 walnut butter

flower of salt

Black pepper ground

Pourr rice and lentils in a bowl. Measure volume. Count 2 times this volume of cold water.

mince the onions. To separate white from green. To do heat 1 tablespoon of oil in a saucepan over medium heat. Add the white of the onions and leave bake 2 minutes.

Add rice and lentils, to mix together and let bake another 2 minutes then to pay the water. Cover leaving a small space to leave to go out steam and leave bake 20 minutes on low heat. Stop cooking and leaving to sit 10 minutes, tightly covered.

Rinse and to dry kale. Rip the leaf around the stem

center to remove it. Roughly chop the cabbage leaves. To heat 1 tablespoon of oil in a large skillet over high heat. Blow the kale 3 minutes then pour the soy sauce and to mix together. Add the rice and lentil mixture, and let bake Again

2 minutes. To book warm in a bowl. Wipe the frying pan, do heat remaining olive oil over medium heat. When it’s hot, add the butter then to break eggs

in the pan to make them fry. To serve eggs with fried kale, rice and lentils. Season fleur de sel, ground pepper and green onion.

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