This recipe is featured in my #EatInSeason: Kale (click here for other delicious kale recipes).
They are so easy to whizz up and they make the perfect brunch to serve to friends and guests.
You’ll Need (Serves 2)
- 120g kale
- 150 chestnut mushrooms, sliced
- 5 tbsp coconut oil
- 3 clove garlic, crushed
- a few sprigs of thyme, leaves picked
- a squeeze of lemon juice
- 1 red onion, diced
- 1-2 tsp red chilli flakes
- 8 eggs
- 2 tbsp coconut milk
- salt and pepper
- extra coconut oil for greasing muffin tray, if not using paper case
- Preheat the oven to 180C/350F fan, and grease a 12 hole muffin tin.
- Heat 1tbsp of the coconut oil in a frying pan and cook the mushrooms on a medium high heat for about 8 minutes until they go golden brown. Lower the heat, add the garlic and thyme and cook for 2 minutes. Add a generous squeeze of lemon juice, toss and remove from the heat as it sizzles, leave to cool in mixing bowl.
- In the same pan, heat the remaining coconut oil and cook the onion and chilli flakes for 4-6 minutes, until softened, leave to cool. In a large pot of boiling water, blanch the kale for 2 minutes and refresh in cold running water. Squeeze out any excess liquid with your hands and roughly chop half the kale, set aside.
- Add the remaining half to a blender, along with the eggs, coconut milk and parsley and blend until it is a smooth green. Mix the liquid with the rest of the ingredients, season generously and divide into 12 muffin tins, use paper cases if you have them as they are easier to take on the move with you.
- Cook for 20-25 minutes or until a skewer comes out clean. Leave to cool for a few minutes in the tin then, run a knife around the edges and turn out to cool on a rack. Delicious warm or cold, keep well in the fridge, and can also be frozen.