Kickstart your morning with this vibrant and nourishing Sauteed Green Breakfast Bowl, packed with flavour and freshness. Bursting with nutrient-dense ingredients like asparagus, kale, and parsley, this classic Lee Holmes recipe offers a delightful balance of crunch from hazelnuts or macadamias, a touch of sweetness from pomegranate seeds, and a boost of protein with a perfectly boiled egg. It’s a simple, wholesome dish that’s both satisfying and energising, making it the perfect go-to for a healthy breakfast. Enjoy it warm with a drizzle of olive oil for an extra touch of richness
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2 tbsp extra-virgin olive oil, plus extra to serve
½ small brown onion, finely diced
½ cup hazelnuts or macadamias, roughly chopped (optional)
Salt, to taste
1 cup asparagus, chopped
2 cups kale, chopped
1 tbsp sweet paprika, ground
½ cup parsley, roughly chopped
2 tbsp pomegranate seeds
1 egg, boiled, peeled, and halved (optional)
Handful of pea shoots, to serve
INSTRUCTIONS
1. Heat the oil in a large frying pan over medium heat. Add the onion and cook, stirring frequently, until softened and fragrant (about 3-5 minutes).
2. Add the hazelnuts and a pinch of salt, then stir in the asparagus, kale, and paprika.
3. Once the kale has wilted, remove from the heat and add the parsley and pomegranate seeds, stirring well.
4. Serve in a large bowl with the boiled egg, pea shoots, a sprinkle of salt, and a drizzle of olive oil. Enjoy while warm!
This recipe for Sauteed Greens Breakfast Bowl is an extract from Lee Holmes’ 10th book Nature’s Way to Healing – A Long Covid Guide (Rockpool Publishing).
