AUGUST 31, 2021
Hello Everyone,
We are approaching Fall, which means the harvest is in full swing. Look for root crops and winter squash ahead!
Today, we are getting Red Russian kale, a green not easily found in the supermarket. It is sweeter and more tender than other varieties of kale . One cup of kale has 33 calories, double your daily beta-carotene recommendation, and 6 times the recommended amount of vitamin K, which is great for both your blood and your bones. It is also rich in vitamin C, calcium, and potassium.
This recipe calls for Spike, a delicious spice blend that contains no salt and is available in most supermarkets.
RED RUSSIAN KALE AND ONION BREAKFAST BAKE
- 8 oz. chopped red Russian kale
- 1/2 red onion, chopped
- 1 tsp. minced garlic
- 1 TBS olive oil
- salt and fresh-ground black pepper to taste
- 2 tsp. Tamari or other soy sauce
- 3/4 c. grated mozzarella cheese
- 1/2 c. coarsely grated parmesan cheese
- 8 eggs, well beaten
- 1 tsp. Spike Seasoning
- Preheat your oven to 375 degrees. Spray an 8- by -12 inch casserole dish with cooking spray or olive oil.
- Cut up the kale by cutting off the stems. Then wash and dry the kale leaves well (A salad spinner is great for this). Stack the kale leaves and cut them into strips about 3/4 inch wide, then turn your cutting board 90 degrees and cut the leaves again so you have squares approximately 1 inch by 1 inch.
- Chop the onion into pieces about 1/2 inch square.
- Heat the olive oil in a large heavy pan over medium heat. Then add the onions and cook for 3 minutes. Add the garlic and cook 1 to 2 minutes more.
- Add the kale to the pan, turning it over continuously as it wilts and cooking it for about 5 minutes, or until it is soft.
- Season the kale with a little salt and fresh-ground black pepper to taste.
- Put the wilted kale into the casserole dish. Top it with 1/2 cup of mozzarella cheese and 1/4 cup of parmesan cheese.
- Beat the eggs with the soy sauce and the Spike Seasoning.
- Pour the eggs over the kale/cheese in the casserole dish. Then use a fork and stir the mixture gently until the ingredients are evenly mixed. Sprinkle it with the remaining grated cheese.
- Bake about 30 minutes or until the eggs are set and the top is lightly browned.
- Serve hot. This is good with sour cream!
HELPFUL HINT: This also makes a great late supper meal, accompanied by a green salad. Maybe a glass of white wine too!
ANOTHER HELPFUL HINT: The addition of bacon bits takes this dish up a notch.
I hope you enjoy starting your day with this delicious dish, or even carrying it along to work to either microwave in the break room, or enjoy cold.
Have a delicious week!
Best,
Judi