GREENS AND KIMCHEE BREAKFAST
Greens and kimchee breakfast is a great way to start the day with vegetables and protein! If you are trying to get more greens into your daily diet, this is a great way! It is important to have vegetables at every meal and breakfast should not be discluded from this goal.
This recipe makes one serving and takes help from previously prepared Five-Spice Pork Patties. I love to prepare cooked protein in bulk so that it is ready to grab and eat straight from the refrigerator. This recipe is just one example of how to incorporate it into a meal. You can see how having the sausage patties pre-cooked shaves a lot of time off of building this meal as compared to starting from ground zero!
I try to target at least 20-30 grams of lean protein per meal. This is especially important at breakfast. Often times, people will have very little protein at breakfast if having only cliche items such as oatmeal, muffins, or toast. Even if you add in a couple of eggs, the two eggs only provide about 12 grams of protein. So I really like to have eggs served along with an additional protein source. In this case, the five-spice pork patties. I also keep eggs limited to two full-eggs, to keep the fat in control
For the greens, you can choose whatever you have on hand. I prefer spinach or kale for this recipe. Sauteeing the greens will wilt them down quite a bit. It will take a big mound and reduce it down to a much smaller volume. Gently sauteeing greens is great for people who do not like the taste or texture of raw greens, or who have a hard time sitting down to a giant salad. Adding some vinegar to your greens really does amp up the flavor and compliment the greens.
Fermented foods such as sauerkraut or kimchee also taste excellent on greens. The sour, tangy effect of the fermented foods pair up really well with the bitter greens. So top off your spinach and enjoy!
Greens with Kimchee Breakfast
Ingredients
- 4 oz of spinach or other greens
- 1.5 oz of coleslaw mix optional
- 1 tsp unseasoned rice wine vinegar
- 1 tsp water
- 2 prepared 5-Spice Pork Patties
- 2 eggs
- 1.5 oz of kimchee or live sauerkraut found in the refrigerated section
- Black and/or white sesame seeds for garnish optional
- Salt to taste
- Pepper to taste
Instructions
- Heat a nonstick skillet over medium-high heat and place the greens and coleslaw mix into the pan. Add in the rice wine vinegar, water, salt, and pepper, and sautee down to desired liking, roughly 3-4 minutes total. Transfer to a serving plate.
- Using the same pan, place your pre-cooked pork patties in to reheat while also cooking your eggs to desired liking, about 5 minutes total.
- Plate the pork patties and eggs on top of the greens and add the kimchee to the plate.
- Garnish with sesame seeds (optional).
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