450 g frozen kale
2 tablespoons butter or coconut oil
1/2 lime
2 tablespoons broth
3 dl water
2 dl coconut milk
4 eggs
1 chili
1 clove of garlic
salt & pepper
Melt butter or oil in a large saucepan. Add the kale while stirring. Add 1/2 pressed lime, broth, water and coconut milk. Bring to the boil and let simmer for a few minutes. Remove from the heat and pulse quickly in the blender if desired.
Quickly whisk together eggs and salt in a bowl. Finely chop the chili and garlic. Fry the chili and garlic in the butter or oil, add the eggs and fry until scrambled (the mixture should just set). Serve with the soup.