Cavolo con le uova (kale with eggs)

AT A GLANCE

  • 2 bunches curly kale, trimmed
  • 4 large eggs
  • Juice of 2 large lemons
  • 200 gm grated pecorino, plus extra to serve
01   Cook kale in lightly salted boiling water until tender (5-6 minutes). Drain well and return to pan over low heat. Meanwhile, beat eggs and lemon juice in a bowl to combine. Pour egg mixture over kale. Add pecorino and stir until mixture begins to thicken (8-10 minutes). Remove from heat, transfer to a serving bowl. Scatter with extra pecorino, season with freshly ground pepper and serve warm.
This recipe is from the May 2010 issue of Australian Gourmet Traveller.

Recipe:

SABINO MATERA, QUOCO

Photography:

BEN DEARNLEY

Styling:

GERALDINE MUNOZ

Drinking Suggestion:

2007 CEFALICCHIO ROSSO CANOSA. , suggested by SABINO MATERA

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