Arroz de Grelos com Ovo Escalfado (Greens Rice with Poached Egg)
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Ingredients
- 4 large eggs
- 280 g long-grain rice
- 200 g curly kale, shredded
- 1 onion, finely chopped
- 2 garlic cloves
- 600 ml vegetable stock
- 2 tbsp olive oil
Nutrition (per serving)
- Calories
- 455 kcal
- Protein
- 16.9 g
- Carbohydrate
- 61.3 g
- of which sugars
- 3.6 g
- Fat
- 14.9 g
- of which saturates
- 3.3 g
- Fibre
- 3.4 g
- Salt
- 1.43 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat the olive oil in a large pan and soften the onion and garlic for 6 minutes.
- 2
Add the rice and stir to coat, then pour in the vegetable stock. Season, bring to the boil, then cover and simmer for 12 minutes.
- 3
Stir in the kale and cook for a further 5 minutes until the rice and kale are tender.
- 4
Meanwhile poach the eggs in a separate pan of gently simmering water for 3 minutes until the whites are set and the yolks still soft.
- 5
Spoon the rice into bowls and top each with a poached egg to serve.
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