1bunch kale washedde-stemmed, torn into bite sized pieces
1clovegarlic minced
1/2teaspoonsalt
one540 millilitrecan black beans rinsed and drained
1/2cuppico de gallo your choice
1whole avocado chopped
1tbspcilantro chopped
1tbsplime juice
8large eggs poached
2tablespoonscilantro for garnish
1teaspooncumin
Instructions
In a large skillet, heat the olive oil, then place the kale in. Sautee until it's limp, then add in the garlic. Sautee until the garlic is browned, then sprinkle with salt.
Combine the black beans, cumin and pico de gallo together and heat in a small saucepan.
Mix the avocado, cilantro and lime juice together. If you are like me, add more cilantro.
Poach your eggs.
Divide the beans mixture between four bowls, then top with the avocado. Place two eggs on top of each bowl, then garnish with cilantro. Salt and pepper to taste!
Notes
Nutritional values will vary due to sizes of products used.