Scrambled kale and eggs

In Zimbabwe, almost everyone eats  green vegetables like kale, collards,rape, chomolia, covo, mustard greens or spinach on a daily basis for either breakfast, lunch or supper. So when Zimbabweans say they have a garden it usually means they have one or more of these vegetables growing, actually most people grow their own green vegetables to eat and or sell.

Scrambled kale and eggs has been a favourite of mine from childhood, it is also one of the the things I learnt how to cook because it literally takes minutes. Here is how you make it:

Ingredients

1 tablespoon olive oil

1 onion diced

1 tsp red pepper flakes

1 bunch kale cut into ribbons

2 eggs beaten

salt and pepper to taste

Method

1. Fry the onion and pepper flakes in olive oil on medium heat.

1. Add the kale and fry it until it is wilted down.

1. Add the eggs and fry. Season with salt and pepper.

1. Serve with sadza, rice or bread.