This blog is all about Food. Real Food. Food that Nourishes, Heart and Soul.

Real Ingredients, Organic and Locally sourced whenever and where ever possible, shared with love.

No packages, no ingredients that are impossible to pronounce.

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Wednesday, 6 March 2013

Creamed Kale and Eggs

We like to grow  Dinosaur or
 Lacinato Kale, we find  it is
easier to harvest and wash.

I am always on the lookout for kale recipes at this time of year to make use of the over abundance in the garden. I came across this recipe and couldn't wait to try it! You will need a good cast iron pan, or something similar that can go from the stove top straight into the oven.

Creamed Kale and Eggs

1 medium sized onion
1 tbsp butter
2 cups of chopped kale
½ cup cream (or non-dairy substitute)
4 eggs
Salt and pepper to taste

Preheat oven to 375F

Sauté the onion in the butter in a medium-ish sized cast iron pan. When it is starting to soften and brown, add the kale and cook for about 5 minutes. Stir in the cream and cook for an additional 2-3 minutes, until it reduces slightly. Season with salt and pepper to taste.
Crack 4 eggs into pan on top of the kale/cream mixture, and bake in oven until eggs whites are set, and yolks are still slightly runny. Season with salt and pepper to taste, split between two plates, and enjoy!

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