Coconut Curried Scrambled Eggs with Kale (Amy)

Ingredients

• Butter

  Salted

  1 tbsp or 14g

• Kale

  Raw

  1 cup, chopped or 67g

• Coconut milk

  Nuts, canned (liquid expressed from grated meat and water)

  1 tbsp or 15g

• Egg

  Whole, fresh eggs

  3 extra large or 168g

• Curry powder

  Spices

  1 tsp or 2g

• Fresh cilantro

  Coriander leaves, raw

  1 tbsp or 1g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

Directions

1. Beat the eggs with the coconut milk. Heat a non stick skillet over medium heat and add the butter. When melted, add the kale, and stir until soft. Season with salt and pepper. Add the curry powder, followed the eggs. Stir with a spatula until cooked through. Top with the chopped cilantro before serving.