power greens and ricotta baked eggs

  • 2 teaspoons extra virgin olive oil
  • 1 onion, thinly sliced
  • 2 cloves garlic, crushed
  • 100g cavolo nero (Tuscan kale), trimmed and halved
  • 3 cups (60g) baby spinach leaves
  • 6 sprigs lemon thyme
  • 1 teaspoon finely grated lemon rind
  • sea salt and cracked black pepper
  • 1 cup (240g) fresh ricotta
  • 4 eggs
  • baguette, to serve
  1. Preheat grill (broiler) to high heat. Heat the oil in an 18cm non-stick frying pan over medium heat, add the onion and cook, stirring occasionally, for 6 minutes or until soft. 
  2. Add the garlic and cavolo nero and cook, stirring, for 2 minutes or until just wilted. Add the spinach, thyme, lemon rind, salt and pepper. Cook for 1 minute or until the spinach starts to wilt. Remove from the heat. 
  3. Spoon over the ricotta and crack the eggs into the mixture. Cook under the grill for 3 minutes or until the eggs are just set. Sprinkle with salt and pepper and serve with the baguette.  Serves 2.
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