The summer issue

Our summer-packed January issue is out now - featuring our guide to summer rieslings, strawberries and seafood recipes, as well as a look at the best of Bali.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller for just $6 an issue - offer ends 29th January, 2017.

Gourmet digital

Subscribe to Gourmet Traveller for your iPad or Android tablet.

Cavolo con le uova (kale with eggs)


You'll need

2 bunches curly kale, trimmed 4 large eggs Juice of 2 large lemons 200 gm grated pecorino, plus extra to serve

Method

  • 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.

At A Glance

GT
Signature Collection

Find out more about the Gourmet Traveller Signature Collection by Robert Gordon Australia, including where to buy it in store and online.

Read More
Recipe collections

Looking for ways to make the most out of seasonal produce? Want to find a recipe perfect for a party? Or just after fresh ideas for dessert? Either way, our recipe collections have you covered.

See more
2017 Restaurant Guide

Our 2017 Restaurant Guide is online, covering over 400 restaurants Australia wide. Never wonder where to dine again.

See more

At A Glance

Drink Suggestion

2007 Cefalicchio Rosso Canosa.

You might also like...

Italian breakfast recipes

recipes

Christmas pudding ice-cream

Pizza recipes

recipes

Raspberry and Mint Mojito

Chef's spaghetti Bolognese recipes: L to Z

recipes

Neil Perry: Prawn cocktail

Chef's spaghetti Bolognese recipes: B to K

recipes

Serge Dansereau: Blueberry vanilla tart

Mother's Day recipes

recipes

Barbecue trout bundles with prosciutto and button mushrooms

Easter recipes

recipes

Serge Dansereau: Homemade lemonade

Classic Italian recipes

recipes

Serge Danserau: Duck confit and potato terrine

Easter lunch recipes

recipes

conversion tool

 
get the latest news

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.

×