So a few weeks I was looking at the adverts from the supermarket I always get my food. One of the stuff that was on sale was Purple Kale. Of course the bag actually contained only 40% of the stuff, but hey… it’s  veggies and it looked kinda awesome.

Since I still wasn’t feeling to great after my ‘chocolate-accedent’ (aka not reading the label) I wasn’t in the mood for heavy food. So no mash this time. Instead I served these with some baked sweet potatoes and a fried egg for the Mr. But if you want a vegan protein option, I’d go for chickpea’s with some pepper/salt/chillieflakes and add them at the end.

Also, this meal gave me the option of using the brand new serving spoons we bought that day. The Mr. didn’t want metal and I didn’t feel like getting plastics, so we setteled for these. I’m going to oil the wood so they will be a little bit better protected, but also instructed the Mr. to only was the silicone bit.


What do you need (2 servings)

  • 450-500 gr. sweet potatoes
  • 1 medium sized white onion
  • 400 gr. of purple Kale (or normal if you can’t get the purple one)
  • 1 clove of garlic
  • pepper
  • salt
  • chilli flakes
  • eggs/chickpea’s

First, start of my peeling and cutting the potatoes into 1,5×1,5cm cubes. Boil in water for about 3 minutes, otherwise they will take forever the fry up later. Leave to drain well so you get nice a crispy baked potatoes later.

I didn’t want to hassle the Mr. with to much dishes so I used the same pot to boil the kale in, which took about 15 minutes. After that drain the kale and leave it to sit for a bit. Meanwhile, cut the garlic and onion into pieces.

Heat up some (vegan) butter in a frying pan and add the garlic, onions and sweet potatoes. Fry them on low/medium heat until they start to turn nice and brown. After that, add the kale and add the pepper/salt/chilleflakes to flavour. Stir will.


In a diffrent pan, bake the eggs and season with pepper/salt.