KALE & MUSH­ROOM CAR­BONARA

The Sunday Telegraph (Sydney) - Stellar - - Delicious. On Sunday - “A week­night main­stay for Rene Redzepi”

SERVES 2

2 ¼ 1 ¼ 4 por­to­bello bunch large cup tsp cup chilli (80ml) (60ml) egg kale, pow­der yolks 55g parme­san, finely grated mush­rooms good ex­tra stems qual­ity vir­gin (op­tional) re­moved, olive chicken leaves oil stock torn 1/ 3 Pre­heat on they a are bak­ing oven just sheet. warmed, to 165°C. Bake with­out Place 6-8 min­utes mush­rooms brown­ing. un­til Re­move from the oven, let cool slightly and cut into thin strips. Place a large saucepan over medi­umhigh heat. Add the oil and heat un­til it is hot but not smok­ing. Add the kale and cook 30 sec­onds with­out stir­ring or un­til the pieces at the bot­tom of the pot turn a shade darker. Add the mush­room and cook, stir­ring con­stantly, for an­other 30 sec­onds. Add the stock and cook 4-5 min­utes un­til it has re­duced to a glaze. Re­move from the heat and stir in the chilli pow­der, if us­ing. Let cool for a few min­utes. In a small bowl, use a fork to com­bine the egg yolks and parme­san. Set aside. Grad­u­ally add the egg mix­ture to the kale and mush­room mix­ture, us­ing tongs to toss them to­gether so that the egg coats the veg­eta­bles nicely. Keep the mix­ture mov­ing – you don’t want it to turn into scram­bled eggs. Sea­son with salt and pep­per. Dish this up straight from the pan, or di­vide among bowls and serve im­me­di­ately. NU­TRI­TION • 18G PRO­TEIN • 13G SAT FAT • 1G CARB • 1G SUG­ARS • 745MG SODIUM • 500 CAL (2085KJ)

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