A quick brown rice bowl – with kale, capers, yogurt, za’atar, toasted sesame seeds – and boiled egg to enhance your vitamin D these days and a good measure


  • cold pressed rapeseed oil or clarified butter
  • 1 bunch of kale, 300 grams, destemmed, chopped/shredded
  • cooked brown rice, from 125 grams

To serve:

  • capers, rinsed, dried, and pan-fried until blistered in butter
  • 2 poached eggs; I boiled them
  • dollop of salted greek yogurt; I used skyr instead
  • a big drizzle of good cold pressed rapeseed oil
  • lot’s of za’atar
  • toasted sesame seeds


  1. In a large pan, heat the oil over medium heat. Add the kale and a couple pinches of salt. Saute until the kale softens a bit and brightens, just a minute or so. Stir in the rice, and cook until the rice is hot. If your rice is on the dry side, you might have to add a small splash of water.
  2. Serve the kale rice topped with (preferably) all of the following: the capers, poached egg, yogurt drizzled with olive oil, and plenty of za’atar.

total time: 10 minutes
preparation time: 5 minutes
cooking/baking time: 5 minutes