Global
Savory Breakfast Bowl
A warm bowl of sautéed kale, mushrooms, roasted butternut squash, and a fried egg.
~15 mintotal~288 kcalper serving~10g protein~10g carbs~23g fat
Estimated. Worked out from the ingredients using the UK food composition tables, so treat it as a guide rather than a measurement. A typical recipe lands within about a quarter of the true figure. Makes about 1.
Ingredients
- 1 cup Chopped kale
- 1/2 cup Mushrooms
- 1/2 cup Roasted butternut squash
- 1 Egg
- 1 tbsp Coconut oil
Cooking Steps
Sauté kale and mushrooms in coconut oil until tender.
Reheat or roast butternut squash if needed.
Cook egg to preference and place on top.
Assemble in a bowl and serve warm.
Plant & Growing Tips
Kale
- Sow kale seeds directly in the garden after the last spring frost, or in late summer for a fall and winter harvest.
- Plant in full sun to partial shade in rich, well-draining soil.
- Provide consistent moisture, especially during dry spells, to encourage tender leaves.
Butternut Squash
- Plant butternut squash seeds directly outdoors after all danger of frost has passed and soil temperatures are warm.
- Ensure plenty of space for vines to spread or provide a sturdy trellis for vertical growth.
- Grow in full sun and rich, well-drained soil, watering deeply at the base.
Natural Pest Control
- Hand-pick cabbage worms from kale leaves and squash bugs from butternut squash plants.
- Use floating row covers over young kale and squash plants to protect them from cabbage moths and squash vine borers.
- Spray aphids on kale with a strong stream of water or insecticidal soap.
- Plant nasturtiums near squash to act as a trap crop for squash bugs.
Harvest
Kale
- Begin harvesting outer leaves when they are about hand-sized, working your way inward.
- Kale is a cut-and-come-again crop; regular harvesting encourages new growth.
- Leaves left too long can become tough and bitter, especially in warm weather.
Butternut Squash
- Harvest butternut squash when the skin is hard and a deep, uniform tan color.
- The stem connecting the squash to the vine should be dry and hard; cut it with a few inches of stem attached.
- Leaving squash on the vine too long after maturity can reduce storage life and quality.
