Chef's Recipes

Cavolo con le uova (kale with eggs)

Australian Gourmet Traveller Italian side dish recipe for cavolo con le uova (kale with eggs) by Stefano Matera from Quoco.

By Sabino Matera
  • 10 mins preparation
  • 15 mins cooking
  • Print
Cavolo con le uova (kale with eggs)


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


  • 1
    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.
Drink Suggestion: 2007 Cefalicchio Rosso Canosa. Drink suggestion by Sabino Matera

  • undefined: Sabino Matera