So easy and so good! It’s astonishingly how such amazing flavors can arise from just a few ingredients. It’s quick, cheap, easy, healthy and foremost delicious.
Let this kale, cabbage and bacon fry kick off a new blog post series – Turbo Thursday. It’s easy:
- 5 tasty recipes
- 1 new dish every Thursday in September
- 20 minutes cooking time, tops
The idea is to present a new great tasting and quick recipe every Thursday during this month. The summer holidays are over, the school’s just started, the days are getting colder and darker, there are homework, exams, workouts, bussing here and there and a whole bunch of other things that just have to be done. I’m sure you recognize yourself in all off this. But why Thursdays? Most people have 9-5 job and works weekdays; after four days of work the energy levels have become increasingly low with a culmination in fatigue on just Thursdays. A quick meal prep is therefore an essential part, because after a hectic week there is not many who has got the time and energy to cook up a slow cooked stew or make their own curry from scratch. Ready-made meatballs and pasta is just about as much time people bother to spend on cooking. But in that 20 minutes you can get quite an amazing meal which tastes so much better than that intermediate products and takeout food.
If you just like me work irregular times and days Turbo Thursday could just as well be superseded with Fast Friday, Speedy Sunday… I think you get the point. And even though the cooking time is limited to a minimum, the flavors are big. Don’t forget to sit down at the table and relax while eating. Every meal should be joyful so make sure to take care of yourself, your friends or family.
It was my friend Anna that came up with this brilliant recipe. Yep, she really is smart! I don’t know many people that is full with so much knowledge. And she is kind, so meeting her is always cheerful. Unfortunately there is quite a distance between us so the meetings are quite few, but when we do meat it’s a joy.
Cabbage is one of the hippest ingredients at the moment. They come in many varieties and can be eaten raw, fried, steamed, roasted, hot and cold. All kinds are considered as super healthy consisting lots and lots of vitamins, antioxidants and minerals. But to me the most important thing is not the health benefits but the flavor, even though it’s nice when the two of them come together.
Kale Cabbage Bacon Fry with Sunny Side up Eggs – 4-6 Servings
500 g yellow onion
280 g streaky smoked bacon
200 g curly-/scots kale (Swedish grönkål)
500 g savoy cabbage
2 garlic cloves
1 lemon, zest + 20 g juice
Cream cheese chives
Oven: 225 °C
Cut the baguette lengthwise and spread with butter. Toast in the over for about 5 minutes or until golden and crisp. Peel and slice the onion. Cut the bacon in thin strips as well. Fry in a combination of butter and oil on medium to high heat for about 10 minutes or until the onions have softened and the bacon is slightly golden. While the onion mixture is sweating of in the pan start preparing the cabbage. Remove the woody stalks and tear/cut the leafs into smaller bites. Introduce them to the pan and cook for 2 minutes. Cut the savoy cabbage into twice as big pieces as the curly kale and pop them into the pan. Savoy is much lighter so there is no need to remove the stalks. Fry for anther 2 minutes before adding lemon juice and zest, salt and black pepper. Fry the eggs in a separate pan in a combination of butter and oil. Season with salt and freshly ground black pepper. Place the kale cabbage bacon fry in the bottom of 4-6 individual bowls, put a sunny side up egg on top and serve with roasted baguette and crème cheese.