maggie converse

I am kicking myself right now for not taking a photo of today’s lunch: Sautéed Kale, Shitake, and Shallots Salad with Avocado, and Hard-boiled egg. Using ingredients I had on hand, I created what I would consider an incredibly delicious and quite healthy (and easy!!!) meal.

It’s great for winter because it’s warm. It also took me less than 20 minutes to put together so it works well when you’re in a time crunch!

Here’s what you need (serves one):

1/2 head of kale, roughly chopped or torn into pieces (the stems: you can take them or leave them)
1 shitake mushroom, chopped
1 small shallot, finely chopped
1/2 tsp cumin
1/4 tsp turmeric
1/2 lemon
1 tbsp olive oil

1 egg
1/2 avocado

Here’s what you need to do:

Prepare egg (or eggs) in water to hard-boil. For instructions on how to do this, click here. I would definitely recommend doing this and THEN chop the shallots and shitake since it takes about 15-18 min to hard boil.

Pour olive oil into pan and sauté shallot and shitake with cumin and turmeric for 3-4 minutes. Add kale until it starts to soften. Add fresh lemon juice, stir, and remove from heat. Transfer to your favorite bowl or dish and top with avocado, egg, and season with salt and pepper and extra olive oil if needed.

Please accept this in place of an actual image of my food.