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Kale Recipe for Breakfast with Eggs

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When I wake up, I walk directly to the stove.  Regardless of the day, I enjoy a nice hearty breakfast.  This dish is a rather quick way to get both your greens and eggs.  I have made this dish with all kinds of kale (Curly Kale, Red Kale, Lacinato Kale, etc.), but Black Kale (aka Lacinato Kale) is by far my absolute favorite.  The flavor and texture is strong enough to give you the feeling of eating a “real” meal, but not so much to chew on that you are late for work!

For a while, I was on a spinach and eggs kick. It’s easy and boosts the greens intake and with a bit of cheese, almost tastes like an omelette. Then one day I ran out of spinach and I wanted to eat greens with my eggs… Enter Kale. You will love the richness of the kale and how it holds it shape a bit better than spinach. Additionally the eggs cook a little better without the wetness that usually accompanies cooked spinach. If you want a softer kale, just put a lid on it for a minute or two prior to adding the eggs.
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Ingredients

• 1 Bunch – Lacinato Kale
• 6 – Organic Eggs
• 1/4 Cup – Shredded Cheddar Cheese
• 1 tsp – Olive Oil

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Lacinato Kale Recipe with Eggs – Omelette Replacement

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1. Begin by throwing 1 whole bunch of Lacinato Kale into a sink full of cold water.

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2. strip the kale leaves from the stems.  This can be done quickly by holding the stem with your right hand, gripping the base of the stalk between your right thumb and pointer finger, and just pulling the kale through.  Boom! Stripped kale.  Now you will have some stalks that you don’t want to eat with you eggs today, but they are great for your veggie scrap bucket.  (I keep these and use them in a chicken stock, more later.) Put a large saute pan or medium sized cast iron skillet on the stove at medium heat to begin warming with a bit of olive oil (1 tsp.) in bottom.

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3. Gather up the the leaves and give them a quick chop with your chefs knife.  You don’t have to be scientific, just chop them up so that you can wrangle them once they are on your plate.  I cut them into about 1-2 inch pieces.  I like to get all of the leaves together roll them up like cigar, and then cut them for the first cut, then I just change directions and chop them to create pseudo squares of kale.  Transfer to your warm pan.  The leaves will be huge at this point, but no worries, they will lose their turgidity and become soft and delicious.

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4. Cook on medium heat for 3-5 minutes until the kale becomes soft.  Stir occasionally to prevent sticking.

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5. Once the kale has wilted down, break 6 eggs into the pan.   Then stir into the kale to coat the leaves.  It might be easier to break the eggs into a bowl and whisk first, but hey its breakfast, we’ve got things to do today!

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6. Once the eggs are incorporated with the kale, let cook without stirring for a 1-2 minutes.  At first the eggs with stick to your pan, but if you give it a minute, they will start to release.

7. Once the eggs begin to firm up, add the cheese.  Cook until melted, plate up, and pour a cup of coffee.

Let’s Eat!

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