Savory Breakfast Bowl With Wild Rice, Kale Raab And Soft Boiled Eggs

Ingredients

Olive oil
1 garlic clove, sliced
Red chili flakes, Pinch
1 bunch kale raab, blanched in salted water and drained (can also use broccoli raab)
4 large eggs
1 1/ 2 cups wild rice, cooked
2 tablespoons dried currants
2 tablespoons pine nuts, toasted
1 tablespoon lemon juice
Sesame seeds, or gomasio
Kosher salt
Pepper

Heat 3 tbsp olive oil in a large skillet. Add garlic and chili flakes. Cook over medium heat 1 minute.
Add kale raab, season with salt and pepper to taste. Cook 5 minutes.
Bring a small pot of water to a boil. Cook eggs for 7 minutes and run under cold water to cool.
Combine cooked rice, currants, pine nuts, lemon juice, and 1 tbsp olive oil in a bowl. Toss to combine and season with salt and pepper to taste.
Serve wild rice mixture with kale raab, eggs, and sesame seeds or gomasio.