garlic kale with mushrooms, chorizo + a sunny egg


I arrived home from work today carting some free range eggs, rolled oats and a giant bunch of kale from Gingin Organics. After greeting my husband, I wearily peered into the fridge for dinner inspiration.

“I feel like eating something virtuous tonight” I stated, retrieving a brown paper bag full of garlic from the vegetable drawer. Aaron looked at me pitifully, “…does that mean we’re not eating meat?”. I grinned, gesturing to the carton of free range eggs on the counter. “I’m poaching eggs. There will definitely be protein”.

His sad eyes drifted to a plastic wrapped chorizo sausage in the refrigerator, then back to me. “Uh… and sausage?”. “Okay”, I relented. He beamed, retreating from the room in satisfaction.


Ah, men and their meat consumption. As for me, I was just excited about eating a bucket load of sauteed kale. Green, salubrious, leafy goodness with fragrant garlic, sauteed mushrooms and a runny poached egg. The chorizo definitely added a beautiful savoury punch to the dish, but to be honest, I wouldn’t have missed it. The mushrooms, chilli flakes and walnuts created a beautiful ‘meatiness’ of their own that required no further embellishment.

This dish warmly embraces adaptation. For a vegan version, just omit the chorizo and poached eggs (I would add some finely grated lemon zest for an extra dimension of flavour). If you’re extra hungry, toss some cooked puy lentils into the pan whilst frying your chorizo, mushrooms and walnuts. Want extra chilli? Sriracha. That is all.


Garlic Kale with Mushrooms, Chorizo and a Sunny Egg

Serves 2

  • 2 generous handfuls of washed organic kale leaves, centre stem and vein removed, finely shredded
  • 4 field mushrooms, brushed and sliced
  • 1/2 chorizo sausage, peeled and finely diced
  • 3 garlic cloves, peeled and crushed
  • 1/4 cup walnuts, coarsely chopped
  • 1/4 tsp chilli flakes (or to taste)
  • 1/2 avocado, peeled and sliced
  • sea salt and freshly ground black pepper
  • coriander (cilantro) leaves, to garnish
  • 2 free-range eggs
  • white vinegar, for poaching the eggs

Heat about 1 tbsp of olive oil over medium heat in a large pan. Toss in 2/3 of the crushed garlic and cook until fragrant (do not allow garlic to brown). Add in the chopped kale leaves and stir gently. Cover, reduce heat to low and cook, stirring occasionally, for 5-10 minutes or until kale is tender (the residual moisture on the washed kale leaves will help to steam them). Season to taste, then set aside.

Add a small splash of olive oil to another pan over medium-high heat. Add in the diced chorizo. Cook, stirring occasionally, until the chorizo starts to release its fragrant oil. Add in the mushrooms, walnuts, chilli flakes and remaining crushed garlic. Cook for 5 minutes or until the mushrooms are tender, the chorizo is crisp and the walnuts have toasted. Set aside to cool slightly.

Fill a medium pan half-full with fresh water. Bring to the boil, reduce to a simmer and then splash in a little white vinegar. Crack an egg into a ramekin. Carefully slide the egg into the water, then repeat with the remaining egg. Poach for 2-3 minutes or until cooked to your liking. Remove carefully with a slotted spoon. Allow to drain on a paper towel whilst you assemble the rest of the dish.

Distribute the sauteed garlic kale between two plates. Spoon over the mushroom and chorizo mixture, then top with a poached egg. Arrange the sliced avocado and coriander around the plate as desired. Season and eat (preferably with a big, virtuous smile on your face).



107 responses

  1. Laura, this looks fabulous. Kale has only recently appeared here in Northern France, and I have been experimenting. I’ve tried and loved the combination of eggs and kale, but what you suggest here, with the mushrooms, chorizo and little additions sounds truly delicious. I ordered kale from my favorite local farmer, so I might even be able to try this out some time soon.

    • thank you lovely Darya! I do think you’ll love this recipe, seeing as you enjoy kale and eggs already. It’s going to be a regular in our dinner repertoire. Hope that you are well! xx

  2. Oh, my word this looks good. I love that you used Spanish chorizo instead of Mexican chorizo (or whatever it’s called). We really prefer the Spanish kind. And the egg on top?? Yes, please!! Enjoy your week, my dear. xx

    • I didn’t actually realize that you could get Mexican chorizo, I don’t think that it’s sold over here. Is it very different? I love Spanish chorizo though, it’s one of my favourite things! Thanks so much for the comment lovely, I always appreciate hearing from you. Hope you’re having a wonderful week too! xx

      • Mexican chorizo is more like sausage in a casing…or ground meat. It actually is ground and then put in the casing. Works great if you are putting it on pizza, or in a quiche (which Stephie has a recipe for on her blog). It has different spices in it…I’m not sure what the different spices are. You would have to ask Stephie, because she’s my Spanish food go-to. :) I just eat it. Enjoy the rest of your week, my dear. xx

  3. Lovely post Laura! I am imagining mushrooms, chili flakes and walnuts together with kale and oh my! Sounds fabulous. And add the beautiful poached egg….this is my kind of dinner. Lastly, this is plated so well with the avocado and cilantro. You really struck a cord on this one. :)

    • Oh, it’s so wonderful Seana! Thanks for the kind words. I tried with the plating but the light was fading so fast, argh! Autumn is finally upon us here in Australia. Hope that you’re getting some sunshine where you are! x

  4. Oh Laura Laura Laura! This looks magnificient. And yes, boys and their meat. We can send A and D off to a steak house when you come here and we can potter about the kitchen with sticky scone hands and piles of fresh produce. I must say I envy your egg poaching skills! xx

  5. This looks delicious Laura! I definitely would like to make this! What is it with men and meat?! Do they not feel manly enough without it? lol I deal with this constantly as well but working on it :)

    • I don’t understand it either Lilly Sue! I think it’s something to do with perceptions of ‘manliness’. Maybe if we all keep working on our men things may change in… well, let’s see… a generation? Ha! Thanks for the comment lovely x

  6. i got all kinds of giddy and excited when i read this post because while i always enjoy your recipes – it’s rare that i think i can master them :) i am now determined to poach an egg (a first) and make this meal happen. i’ll let you know how it goes :)

    • I hope that this one works for you Jen!!! I am SURE that you can master this one! I don’t use the whirlpool method to poach an egg but some people do prefer to swirl the water around before they drop the egg in. I find that the ramekin works well to keep the egg together! Yay, I can’t wait to hear the results! xx

    • Baha, I love it. He’d like you too, I’m sure! We need to have that burger-off so that you and Az can drink beer and punch each other in the shoulders… that’s my distraction technique so that I win, then Jennee and I can both be winners over the almighty Grazza, ha! Long shot I know. You’d probably still win ;)

  7. A bucket load of kale is just about the right amount, particularly when topped with a poached egg. Although I wouldn’t turn down the sausage. ;-) This is terrific — thanks.

    • Thanks John! Yes, the sausage was pretty darn good. I love chorizo, the oils seem to really enhance anything that’s served with it. I’m really growing to love kale, too. Bonus that it’s good for me!

    • Thanks so much Cheri, I think men do physically need more protein but I am certain that it’s also a ‘manly’ mindset! Oh well. I appreciate your comment x

  8. Lovely, lovely, lovely. Love a dish that can go both ways… vego and non-vego. There are many nights when I have to do just that, as I have one son who is a carnivore extraordinaire and the other son who is a salad fiend. This is my life!

    • Yeah, completely agree Jen. Adaptability is something I look for in most dishes these days, particularly as I’ve collected some lovely vegan and vego friends who need to avoid certain ingredients. I definitely understand your experience with the boys, argh! Except that you deal with it every night instead of occasionally… you awesome thing you! x

  9. I love kale, but I eat it in such ordinary ways that sometimes I don’t like to feel like eating it. I should get inspiration from your recipe… it seems to be super good….and congratulation for that poached egg Laura, is perfect!

    • Oh I feel your pain! I initially ate kale ultra-healthily and I ended up detesting the bitterness. Definitely make sure you dress it up enough that it becomes ‘loveable’! This recipe is a great one for eating lots of kale in an unassuming way. The egg yolk and seasonings do wonders xx

  10. Aaron and my husband would get along, mine gives me the same look when I say we’re eating too much meat. I had sautéed garlicky kale last night with some fish. Garlic and kale, what a wonderful combination. I would also do without the sausage, the egg is enough and so perfectly poached. I love your blue plate, Laura! It’s beautiful!

    • Haha, we should send all of our boys out on a steak night whilst we eat lovely sauteed garlicky kale and our favourite toppings! Thanks Naz! Oh, and the blue plate is one of my faves also xx

  11. Ha! What can I tell you, dear Laura? To me proteins were not created equal: those of meat taste so much better than those of eggs! ;-) 101% with Aaron here. :-) A very nice dish – I think the chorizo is what really defines it! ;-) Hugs

    • Hahaa, Stefano you and my husband would get along famously! I do give you both some concessions though… as you are male and perhaps men do need a little more meat protein than ‘the fairer sex’! Thanks for the comment, always SO nice hearing from you! Hugs back :)

  12. Hehhehe…my husband does that too!
    and no amount of explaining how the meal is perfectly balanced and full of protein without the meat makes him feel better!
    I love this dish Laura but like yourself I would probably make it without the sausage..
    Love the plate in the first picture by the way :)

    • It’s interesting how so many of us women have the same experience with our men! Haha! It’s nice to know that we all relate :) Thanks so much for the kind words Sawsan, I appreciate it xx

  13. Absolutely, positively gorgeous! I’m staring longingly at these wonderful pictures, just wishing I was eating this right now (for breakfast!). Such a glorious combination of textures and flavors – and with so many healthy ingredients, as well! Just brilliant, Laura!

    • Oh thank you so much Shelley! I appreciate your encouragement hugely! I love healthy recipes that taste delicious too… makes nutrition easy :) Hope that you enjoy this if you make it xx

    • Hope that you loved it Suzanne! It’s fast becoming one of my favourite quick meals :) And yes, it’s been hugely interesting for me to see how many people relate to the male carnivore thing! Ha! Thanks so much xx

  14. Oh, I am a kale lover too Laura!! I can’t get enough of it and with garlic too, it is the best! I love that you added the chili flakes and avocado…2 of my other favorite ingredients. Looks like such a beautiful, vibrant dish!

    • Thanks so much Brandi! You’re definitely the queen of delicious kale recipes… means a lot to get your endorsement! It was such a great quick meal. Definitely one that I will cook again and again! x

  15. You had me with that photo of the poached egg, Laura, just beginning to ooze onto the plate. Whatever you placed under it was about to taste a whole lot better. The fact that the ingredients you chose were really good, too, is icing on the cake. :)

  16. Laura, the exchange between you and your husband is much like it is with me and my husband, only he’s not as kind and sweet when it comes to asking for “meat” in meals :) love this salad. . so so gorgeous!

    • Hahahaa… yeah, Aaron is pretty sweet. Very subtle hints rather than overt protest. I laughed when I read your meat free Monday post. Men are hilariously frustrating with their carnivore ways! xs

    • Ha. Yes, coriander and cilantro are the same thing. In Australia and Great Britain it’s always called coriander (both the fresh herb and the dried seeds) however it’s called cilantro in the USA. No idea why, as its botanical name is ‘coriandum’ I think.

    • Oh, I was rushing indeed! I caught a glimpse of the kale in the fading light of the door though, and it looked so pretty. I just had to take some photographs! Good thing the light lasted xx

  17. Your and Aaron’s conversation is a regular one here, so I really enjoyed this. Myles (the Carnivorous Maximus) can’t imagine a meal without meat, and the dinner you cooked here is one of my favorite ways to have a vegetarian dinner. I like almost anything topped with a poached egg, but especially greens.

    • It’s hilarious isn’t it Susan? I don’t get the men and meat thing, but I’ve relented these days… as long as there are plenty of veggies alongside the meat I am happy! Thanks for the sweet comments x

  18. Ahh this looks so good! And that egg is so perfectly poached… Also (just like many others have commented, I see…) we have the same conversation in my house—Paula is more of a carnivore than I am and is often unsatisfied when I suggest making a vegetarian dinner (although she’s just as big a fan of eggs as I am!). Since I don’t eat chorizo, when we’re not having chicken or seafood for dinner, Paula sometimes convinces me to let her add soy-rizo to our meals, like to scrambled eggs that we’ll toss into some warmed corn tortillas. She’s also warming up to the idea of lentils being the main protein of a meal… (so then it seems extra decadent when we have lentils with chicken or lentils topped with eggs!)

    • Hahaa…! I’m laughing at how many of us have partners with the same carnivorous views. Hilarious! Glad that Paula is starting to like the lentils as an alternative protein. I love lentils but I’m often put off using them by the knowledge that Aaron isn’t a fan. He likes chickpeas though, so I’m going with that for now :) I’ve never tried soyrizo. Sounds interesting! x

      • Hm, if he likes chickpeas, it seems like you could maybe, gradually get him to enjoy some kinds of lentils as well. Some kind of lentil cakes/fritters might be a good place to start (like maybe falafel made with lentils instead of chickpeas?). Soyrizo is okay… I mean I’ve never had chorizo actually, so I can’t really compare it. It’s kind of greasy, but I do like it with eggs.

      • Yum, I love the idea of the lentil falafel! I might do just that…! Hm, the greasiness is probably something similar to the very fatty chorizo sausage. Sounds good with eggs! x

    • Oh, thank you so much Jess! I already commented over on your page but just wanted to say thanks for thinking of me. I no longer officially generate award acceptance posts but I still feel very humbled when others think of me :) x

  19. Yes, you made a wonderfully virtuous supper…and as lunch time is fast approaching, I can almost taste it by looking at your beautiful photos. I do have some organic eggs on the counter and fresh spinach and sun-dried tomatoes. My kale is all in the freezer at the moment, however!

    • You’re absolutely lovely, thank you! Oh, I’ve never frozen kale before? What do you do with it after defrosting? Is it only good for soups or braises? I appreciate the comment x

      • After defrosting it doesn’t really work for salads, but I often wok it quickly, adding it in quite last minute with my frozen spinach from the garden. Its a great addition when time is limited since it is already chopped up and can just be added in. Soups and braises work just as well.

  20. Why is it that I love ANYthing topped with a poached egg? This looks so delicious, Laura, and so simple. And, although I am a man,, I don’t need meat in every dish… but I think Aaron gets points for this,, as the combo you two concocted is amazing… :)

    • Thanks so much David, haha… you are entirely right. The combination worked together brilliantly. Love the fact that you are a little less meat oriented than some of these male carnivores ;) Maybe it’s the product of being an experienced cook?

  21. Laura, such a perfectly poached egg to top all that healthy kale – and the mushrooms and the avocado – I guess, I does not get better than that. My kind of lunch or dinner. As far as the chorizo is concerned, I have never used any in my cooking, would you believe it, everybody always says it is so delicious. Be that as it may, a very pretty presentation and a wonderful recipe.
    So nice coming here for a visit!
    Have a lovely Sunday!

    • Thank you so much lovely. I appreciate your very well considered comments, as always! I do hope that you give it a go. I had so much fun during both the cooking process and after digging in ;)

  22. What a beautiful poached egg, I am filled with admiration because all the poached eggs I’ve done til this day have looked so sloppy :) These plenty of chorizo here is Spain so I think I’ll be trying this when I have some around the house.. (and would need to practice making a poached egg)

  23. Oh snap – I posted a really similar dish the other day based on a similar breakfast I had recently in Sydney. Mine was vegetarian, but I imagine the chorizo would be a tasty touch. I love the inclusion of mushrooms and walnuts together – I’ll have to give this a try soon :)

    • Oh really? Great minds think alike! I’ll have to check your recipe out. I would’ve made it vego also, it was the husband’s request to add the chorizo… was tasty though!

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