Smashed Potatoes With Kale & Poached Eggs

Preheat the oven to 220°C, gas mark 7; put 1 tbsp oil in a roasting tray with the sage leaves and
put in the oven as it’s heating up. Meanwhile, simmer the potatoes in a pan of water for 10 minutes,
then drain. Remove the roasting tray from the oven, carefully lift out the sage leaves and set aside on
kitchen paper. Add the potatoes and garlic to the tray, season and turn in the hot oil. Crush the
potatoes lightly with a potato masher and drizzle over another 1 tbsp oil. Roast for 15 minutes, stirring
gently halfway through.

Meanwhile, prepare the kale. Strip the leaves from the stalks and tear the leaves into bite-sized
pieces (save the stalks for smoothies or chop into stews and soups). Heat the remaining 1 tbsp oil in
a large frying pan and add the kale. Season with a pinch of salt and fry for 5-6 minutes until starting to
wilt. Add the lemon juice and chilli flakes.

Poach the eggs in a separate pan of gently simmering water for 3-4 minutes. Divide the potatoes
and kale between plates, and finish each with a poached egg. Scatter over a few more chilli flakes
and the reserved sage leaves to serve.