Ingredients
- 4 eggs
- 100g kale, stems removed
- 100g baby spinach
- 2 garlic cloves, sliced
- ½ tsp chilli flakes
- 1 tbsp olive oil
- 1 tsp white wine vinegar
- Salt, pepper
Method
- Sauté garlic in olive oil 1 min; add kale, cook 3 min. Add spinach and wilt 1 min. Season with chilli flakes, salt and pepper.
- Bring a pan of water to a gentle simmer; add vinegar.
- Crack eggs in; poach 3–4 min for a runny yolk.
- Serve eggs on greens with a crack of black pepper.