Savoury buckwheat porridge with egg and cavolo nero

Ingredients

For 1 serving

• Buckwheat45 g
• Vegetable broth250 ml
• Tuscan kale60 g
• Eggs1
• Extra virgin olive oil1 teaspoon
• Garlic1 clove
• Pecorino8 g

Contains: lactose, eggs, celery,

In season: October – February

Method

1. Rinse the buckwheat in a sieve, put it in a small pan with the vegetable stock and bring to the boil.
2. Lower the heat and cook for 15 minutes, stirring now and then and more often towards the end, until the grains are soft and the stock has turned into a thick cream; add a splash of hot water if it dries out too soon.
3. Meanwhile wash the cavolo nero, strip out the tough central rib and cut the leaves into thin strips; crush the garlic clove.
4. Heat the oil in a pan over medium heat with the garlic and sauté the cavolo nero for 5 minutes, stirring, until wilted and tender; remove the garlic and push the greens to one side.
5. In the same pan, over medium-low heat, crack in the egg and fry it for 3–4 minutes, until the white is set and the yolk still soft.
6. Spoon the buckwheat into a bowl, add the cavolo nero and the egg and finish with grated pecorino.