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Use Handful of Baby Kale (organic, pre-washed).
Use poached eggs.
Use Spanish Chorizo Cold Cuts (lardons).
Use Honey Lime vinaigrette + Tb mayo.
Use Chihuahua cheese (optional).
Use Cilantro garnish.

I only had one bunch of kale and I used bulk soy chorizo which I sauteed with the garlic. This will become a regular recipe - my. Kale sauteed in garlic and olive oil topped with poached eggs. Add kale to hot oil and garlic and saute until wilted.

Poach Eggs.
Pan fry chorizo lardons until lightly crisp.
Prepare dressing by adding the mayo to the vinaigrette + freshly cracked pepper.
Add handfuls of Baby Kale, pull off the heat before kale wilts considerably, and add dressing.
Plating: Kale base, poached eggs on top, sprinkle of chihuahua cheese (optional), cilantro garnish.

Add in crushed red pepper, salt and pepper. A simple way to cook kale without losing the color or nutrients of kale. You can turn this into a meal by frying some pancetta with it then dropping a soft poached egg on top and serving it with a thick slice of crusty bread. Simple Sautéed Mushrooms With Poached Egg. Plate the mushrooms in two wide, shallow bowls, and arrange the poached eggs on top.

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