Receta Kale and Eggs
If you've ever heard of Northern Spy Food Co., then I'm sure you've also heard of their kale salad. Along with their pork rolls and biscuits, it's one of the menu items that has be heralded over and over and over. As a former (and occasionally current) line cook of The Spy I can make a hundred kale salads in my sleep. Their version includes kale (duh), lemon vinaigrette, some seasonal vegetable, cheddar, almonds, and pecorino. During the day you have the option of adding eggs for some extra protein. With a nod to that version, I bring you a recipe for a kale, egg, and cheese scramble.
Ingredients:
- 1 Tbsp. oil or butter
- 1 handful (~1 cup) chopped and washed kale
- salt
- black pepper
- crushed red pepper flakes
- 3 eggs
- 1/4 cup shredded cheddar cheese
Procedure:
In a nonstick skillet, heat fat over a medium heat. Add kale and sauté for one or two minutes. Season with salt, black pepper, and a pinch of red pepper flakes.
Crack eggs into a bowl and whisk to combine. Add to kale and season with more salt and pepper.
When eggs are almost done, stir in shredded cheese to melt.
You can bulk up the vegetable content by adding something like diced sweet potatoes or tomatoes to the mix. I can say from experience that both additions turn out great as well. Are you on the kale train? If so, here's yet another way for all you kale fanatics out there to get your fix.