- 2 bunches curly kale, trimmed
- 4 large eggs
- 200 gm grated pecorino, plus extra to serve
- 1Cook 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.
Drink Suggestion: 2007 Cefalicchio Rosso Canosa. Drink suggestion by Sabino Matera
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