Method

• 1.
  Preheat oven to 165°C. Place mushrooms on a baking sheet. Bake 6-8 minutes until they are just warmed, without browning. Remove from the oven, let cool slightly and cut into thin strips.
• 2.
  Place a large saucepan over mediumhigh heat. Add the oil and heat until it is hot but not smoking. Add the kale and cook 30 seconds without stirring or until the pieces at the bottom of the pot turn a shade darker. Add the mushroom and cook, stirring constantly, for another 30 seconds. Add the stock and cook 4-5 minutes until it has reduced to a glaze.
• 3.
  Remove from the heat and stir in the chilli powder, if using. Let cool for a few minutes.
• 4.
  In a small bowl, use a fork to combine the egg yolks and parmesan. Set aside.
• 5.
  Gradually add the egg mixture to the kale and mushroom mixture, using tongs to toss them together so that the egg coats the vegetables nicely. Keep the mixture moving – you don’t want it to turn into scrambled eggs.
• 6.
  Season with salt and pepper. Dish this up straight from the pan, or divide among bowls and serve immediately.