This is the easiest egg and kale dish made in our kitchen in which nothing needs to be sautéed ahead of time. It’s especially good to use up ingredients you might already have on hand, such as bacon, ham, sausage, cooked potatoes, tomatoes, even leftover cooked kale.
- Yield: 4 Servings
- 3 cups kale (stripped from stalk, chopped into bite-size pieces, and rinsed)
- 6 eggs
- ½ cup milk
- ½ teaspoon salt
- 1 cup grated Cheddar
- Preheat the oven to 350°F. Oil or butter an 8 × 8-inch glass baking dish. Precook the kale in 2 cups of boiling water, covered, for about 4 minutes. Drain, shake the strainer to cool, and when cool, squeeze out any excess moisture. Set aside.
- Whisk the eggs and milk together in a bowl. Add the salt.
- Place the kale in the prepared baking dish. Top with the cheese. Pour the egg mixture on top and mix slightly with a fork to evenly distribute the kale.
- Bake for 25 to 30 minutes, until the eggs are set.