This quick recipe is a great way of getting your high fibre nutrient dense greens into a tasty meal. You can use either Brussels sprouts or green cabbage for this recipe.
Eating green vegetables has long been linked to numerous health benefits including the reducing the risk of various diseases. If you want to gain the full health benefits provided by the cruciferous vegetable family you need to eat them at least 2-3 times per week.
– Olive oil
– A handful of cabbage leaves or 10 Brussels sprouts, thinly sliced
– 2 medium potato, peeled and diced small
– 2 Tbsp. balsamic vinegar
– 1 clove garlic, minced
– 50g chopped mushrooms, optional
– 2-3 chopped scallions, white and green parts
– 4 eggs
– Pinch of red pepper flakes, optional
– Salt and pepper
1. Preheat oven to Gas Mark 6, 200°C (400°F).
2. Heat a cast iron pan, over medium heat. Coat the bottom with a little olive oil. Add the sliced cabbage or Brussels sprouts and a pinch of salt. Let them cook for about 4-5 minutes, stirring regularly, or until they start to become golden brown. Remove from the pan and set aside on a plate.
3. Add some more olive oil to the pan, followed by the diced potato and another few pinches of salt and pepper. Toss around the pan so they are cooked on all sides, this will take about 10 minutes. Then stir through the balsamic vinegar, the garlic and mushrooms and cook for another 5 minutes.
4. Add a little water to the pan and place the pan in the oven until the potatoes are finished cooking.
5. Remove from oven and stir in the scallions and a few red pepper flakes. Spread the cabbage/Brussels sprouts on top.
6. Make four little wells to take the eggs then break in the eggs. Place back in the oven and cook for another 8-10 minutes or until the eggs are done to desired taste. If the greens are getting slightly burnt, cover loosely with tin foil and continue cooking.