Sweet Potato Waffle with Kale & Egg

Ingredients

• Olive oil cooking spray
• 1 cup thinly (150g) sliced yellow onion + 1/2 cup (75g) chopped yellow onion, divided
• 2 cloves garlic, minced
• 1/2 teaspoon red pepper flakes
• 1 cup (240ml) light coconut milk
• 1 cup (240 ml) low-sodium vegetable broth
• 1 pound (70g) chopped kale, tough stems removed
• 1 large sweet potato, peeled and grated
• 5 large eggs plus 2 egg whites, divided
• 1 tablespoon curry powder
• 1/2 teaspoon ground ginger
• 1 1/2 tablespoon coconut flour (or flour of choice)

Directions

Mist a large nonstick Dutch oven with cooking spray and heat on medium-low. Add sliced onion and cook for 4 minutes, until softened. Add garlic and pepper flakes and cook, stirring, for 30 seconds more, until fragrant. Add milk and broth and increase heat to high. As mixture comes to a boil, add kale, a few handfuls at a time, stirring to combine. Cover and reduce heat to low and cook, stirring occasionally, for 20 minutes, until kale is very tender.

Meanwhile, preheat waffle iron. In a large bowl, combine potato, chopped onion, 1 egg and 2 egg whites. Add curry, ginger and flour and mix. Divide mixture evenly among 4 sections of waffle iron. Close iron and cook for 12 minutes, until waffles are cooked through and crisp on the outside.

Meanwhile, fill a wide, deep sauté pan with water and bring to a boil. Crack 1 egg and carefully drop into water; repeat with remaining 3 eggs in separate spots. Cover, turn off heat, and let cook for 4 minutes. Carefully remove each egg with a slotted spoon. Divide waffles among plates, layer with kale and top with poached eggs.

Nutrition Information

Serves: 4 |  Serving Size: 1 sweet potato waffle + 1 cup braised kale + 1 egg

Per serving: Calories: 239; Total Fat: 10g; Saturated Fat: 4g; Monounsaturated Fat: 0g; Cholesterol: 219mg; Sodium: 364mg; Carbohydrate: 22g; Dietary Fiber: 5g; Sugar: 4g; Protein: 15g

Nutrition Bonus: Potassium: 702mg; Iron: 26%; Vitamin A: 363%; Vitamin C: 243%; Calcium: 19%