Makes 1 serving
1 tablespoon extra virgin olive oil (or coconut oil)
1 clove garlic, thinly sliced
Pinch of red pepper flakes
2 cups chopped kale
½ cup thawed & shelled edamame beans
¾ cup cooked quinoa (or brown rice)
¼ cup shredded red cabbage
1 large egg
In a medium skillet, heat 1 tablespoon olive oil or coconut oil over medium heat. Add the sliced garlic and a pinch of red pepper flakes and cook until fragrant, about 30 seconds (be careful not to burn the garlic!). Add 2 cups of chopped kale and cook, stirring, until wilted, about 2 minutes. Add ½ cup thawed frozen edamame beans and cook until heated through. Season with coarse salt. Transfer to a bowl with ¾ cup cooked quinoa or brown rice and top with ¼ cup shredded red cabbage.
In a small pot, bring 2 inches of water to a boil and reduce to a simmer. Crack 1 large egg into a teacup and gently slide into the water. Cook until the white is just set but the yolk is still loose, 3 to 4 minutes. Remove with a slotted spoon and serve over the quinoa and vegetables. Season with salt and red pepper flakes.
Recipe adapted from Whole Living magazine, January/February, 2013 issue, 21-Day, Whole-Body Detox, pages 40-52. More recipes at Whole Living.