Poached Egg With Sauteed Kale

1       tablespoon raw or organic butter

or     coconut oil 

1-2   cloves of garlic finely diced

2-3   cups dino kale with stem removed,

        cut into small pieces

Sea salt and pepper to taste

1/2   cup walnuts chopped

1/8   cup crumbled feta cheese

2      poached eggs

• Melt butter or coconut oil in medium frying pan. Stir in garlic for less than a minute.  Add kale and saute for another 2 minutes.  Season with sea salt and pepper. Remove the pan from the burner.

• Stir in walnuts and feta to incorporate with kale while the pan is still hot.

• Serve with poached eggs.

Duck Egg Omelette with Swiss Chard

                       

1            small onion finely chopped

2            cloves of garlic finely chopped
1/2         tablespoon coconut oil

1/2         tablespoon raw or organic 
              butter

1/2         cup tomato puree , tomato 
              sauce or strained tomato

1-1 1/2   cups swiss chard, leaves
              separated from stems and
              chopped

1            duck egg or 2 organic
              free range  chicken eggs

Sea salt and pepper to taste

1/2         teaspoon turmeric 

2-3         tablespoon fresh chopped 
              herbs (cilantro, dill or parsley) 
              for garnishing

• Heat coconut oil then butter in a medium frying pan. 

• Saute onions in the oils until golden (about 3 minutes).  Add garlic and stir for less than a minute.

• Pour tomato sauce in the pan, and then add sea salt, pepper and turmeric and keep mixing for couple of minutes.

• Add swiss chard, cover, and lower the heat. Let chard cook in tomato juice until soft (about 3 minutes).

• Break the egg (eggs) inside the pan and let them set.

• Transfer to a plate and garnish with fresh herbs.