Individual Kale Baked Eggs

kale baked egg

 

What do you do when you’re stuck in the house, it’s frigid outside and you have a nasty winter cold? I like to stay inside where it’s warm and play with food. I saw this idea while mindlessly wandering the web one day. Individual portions of eggs that were baked in kale leaves, how cute is that? Since I had everything on hand I thought I’d try my own version. It looked healthy and simple to do, so why not!

kale baked eggs

 

I decided to whisk my eggs up with grated romano and asiago cheese for added flavor but you can certainly plop a whole egg right in the middle like the original recipe. I used curly kale because that’s what I had, but any variety would do. I bent a larger leaf so it would fit inside the muffin pan then anchored it down with sliced cherry tomatoes and a cube of cheese.

kale baked eggs I was curious to see how they would turn out and how it would  all taste cooked together but I was pleasantly surprised. The eggs puffed up and stayed right inside the crispy kale cups and of course they had a nice flavor with the different cheeses and tomatoes.

kale baked eggs I don’t think I would make these for a crowd but if you have the patience you certainly can. Personally I think they would be excellent for a small brunch or a special breakfast because visually it looks very impressive and pretty on your plate. As far as flavoring your eggs, well the sky is the limit! Think goat cheese, feta, brie,  bacon, sausage bits, herbs, I could go on and on!

kale baked eggkale baked eggs

They came out nice and easy from the muffin tin, just be careful because the kale gets crispy and fragile. I misted my kale with olive oil and sprinkled a tiny bit of salt on top which gave it the taste of the popular kale chips that are all the rage.  They looked pretty all lined up on a white platter too!

kale baked egg Tasty, cute, healthy, what’s not to like?

Individual Kale Baked Eggs

Ingredients

  • For six individual portions I used;
  • 6 eggs, scrambled
  • 6 large kale leaves or enough to cover muffin tin hole with some extending over for easy removal
  • 1/3 cup grated romano or parmesan cheese
  • 1/3 cup or more shredded cheese of your choice
  • 3 or 4 cherry tomato slices per muffin cup
  • 1 small cube of cheese to anchor bottom of kale leaf
  • olive oil
  • salt and pepper to taste

Instructions

  1. Preheat oven to 375 F.
  2. Spray or grease muffin tins with olive oil.
  3. Whisk 6 eggs preferably in a pourable container along with the grated and shredded cheese or anything else you might add, plus salt and pepper.
  4. Take a kale leaf or 2 and place it into greased muffin tin, anchor it down with a wedge of cheese and sliced cherry tomatoes.
  5. Carefully pour egg mixture on top to about 3/4 full.
  6. Mist or drizzle olive oil all over kale leaf and sprinkle with salt.
  7. Bake until eggs are set, at least 15 minutes but check according to your oven.
  8. Let cool for 5 minutes then carefully remove.
http://www.prouditaliancook.com/2014/01/individual-kale-baked-eggs.html

Signature

Grilled Kale Salad

grilled kale salad Who knew you could grill kale? I didn’t. It wasn’t until I saw this technique done in a book called, Hero Food by Chef Seamus Mullen’s, that I got inspired to do it. Actually, the minute I saw it I knew I had to try it, why not, I grill everything else!

garden kale We grow a ton of kale, we have it all over our garden, three different varieties so I’m always thinking of ways to use it up, as it keeps growing well into the fall. I’ve made kale chips in the past and I have to admit I didn’t like them at all, but I’ve since realized it was the way I made them, they lacked flavor. With a little more seasoning and a little more olive oil I’ve come to love those crispy little chips, maybe it’s an acquired taste I don’t know, but they’re very addicting if they’re made right!garden bounty Our tomatoes are finally getting red, it’s exciting to walk out into the garden everyday to see what kind of loot we have vine ripened and ready to pick. grilling kale Tossing the kale in a mixture of olive oil, balsamic, lemon zest and garlic gives you a nice base for a salad or just to eat as is.grilling kale The kale leaves hold up very well on the grill with the stems and all. Don’t walk away because it just takes one to two minutes per side. You could grill up a large platter in a few minutes!grilled kale Grilling brings out a rich smokey flavor with a texture that is crunchy and chewy at the same time, and it looks quite unique on a platter, something you don’t see often.grilled kale salad  As I said you could eat it right off the grill as a side dish to fish, poultry, beef or pork or you might want to break it up and toss it into a salad like I did.grilled kale with grilled veggies For my grilled kale salad I used vegetables that I had previously grilled, eggplant, zucchini, yellow squash, corn, yellow and red peppers. In addition to that I added fresh cherry tomatoes and goat cheese to the salad with an extra drizzle of my vinaigrette over the top. Summertime freshness that is so good for you!

Grilled Kale Salad

Ingredients

  • Adapted from Chef Seamus Mullen's
  • 1 cup olive oil
  • 2 cloves garlic, finely minced
  • 2 tablespoons, balsamic vinegar
  • 2 bunches of kale, washed and spin dried, any variety with big leaves will do
  • zest and juice of 1 lemon
  • salt and pepper to taste

Instructions

  1. Pre-heat grill.
  2. In a large mixing bowl combine olive oil, garlic, vinegar, juice, zest and kale. Toss until well coated.
  3. Lay kale side by side in a single layer on top of the grill until crispy, 1 - 2 minutes per side.
  4. Pile the kale in a big stack on a large platter or break up and place into a salad.
  5. For salad add grilled assorted veggies, goat cheese and sliced cherry tomatoes.
  6. VINAIGRETTE RECIPE to drizzle on top.
  7. 3 parts good olive oil to 1 part wine vinegar, a splash of balsamic, 1 smashed garlic clove, a dollop of Dijon mustard, 1 teaspoon of oregano, 1 teaspoon of kosher salt, ground pepper to taste. Whisk everything together.
http://www.prouditaliancook.com/2013/08/grilled-kale-salad.html

Signature

Post Turkey Day Detox Salad

Are you feeling a little guilty about all the Thanksgiving Day carbs you just had?  How about a little detox before you start baking those cookies!
This fresh, raw, spicy, sweet salad is the perfect remedy! I had this for lunch recently at Whole Foods, it was so good I copied down all the ingredients so I could make it at home.
Chopped kale, shaved brussel sprouts, shredded carrots, sliced celery, parsley, basil, dried cherries, shaved parmesan and toasted almonds.
The combination of flavors are heavenly together when tossed with the dressing!
I’m not at all embarrassed to tell you that almost all the ingredients came from a bag, thanks to my local Trader Joes, which means you can whip this up in the time it takes you to zip open the bag!
The pictures may not do this salad justice, all I can tell you is I made a huge bowl and my daughter and I couldn’t stop eating it, we had it for lunch and dinner, and it’s even good the next day.
No exact recipe here, just dump handfuls of chopped kale, shaved brussel sprouts, shredded carrots, dried cherries, celery, parsley, basil and toasted almonds into a large bowl.
For the dressing, whisk together some olive oil, fresh lemon juice, 1 smashed garlic clove, a good drizzle of honey and some red pepper flakes.
Toss everything together along with freshly grated parmesan.
Sweet, Spicy, Crunchy, Cleansing!

Signature

Savory Kale and Pumpkin Scones

The next time you have a pot of homemade soup simmering on the stove take the extra time and whip up a batch of these savory scones, don’t they just scream fall?
They’re  crunchy, cheesy, and filled with all things good, like pumpkin, kale and of course… a little bit of butter!
Make sure you buy a sweet pumpkin that’s for cooking and baking, or better yet, just use a butternut squash, it’s a lot easier to peel and cut, it tastes good, and you’ll still be getting that pretty orange color.
You can even make them ahead of time, stick them in the freezer and warm up as needed.
I used a wonderful aged cheddar in mine and added kale that is still growing strong in my garden.
These yummy scones came from, ” The Book of Kale” by Sharon Hanna, and the recipe has been reprinted here.
I followed her recipe exactly but also added in about 1/3 cup of grated parmesan cheese, why not?
Perfect with a steamy hot bowl of soup!

Signature

Veggie Napoleon

This is a savory version of a napoleon, layers and layers of your favorite vegetables all perched on top of a sturdy portobello base. These pretty bundles are the perfect side dish to any protein you make or a straight up main course served together with a salad.
This dish was inspired by something my sister in law ordered while on vacation, her portobello was filled with Yukon gold potatoes, caramelized onions, roasted red peppers and parmesan cheese.

I wanted to incorporate some autumn vegetables on mine so I added sliced sweet potatoes, kale and some nice fresh green beans I found.
Everything is precooked before you layer, I steamed the green beans and sauteed the kale but roasted everything else you see here, the eggplant, red and yellow peppers, the sweet potatoes and the onion slices all tossed with a little olive oil and placed in a 400 degree oven until golden and tender.

The portobellos, (I bought large ones) were scraped of their gills ( to give you lots of room for layering) and roasted for only 10 minutes along with everything else just to get them a little tender.

Then just start layering! In between the layers you want add some grated cheese that melts good like fontina or mozzarella, it sort of “glues” the veggies together so that when you cut into bundle, ( with a serrated knife please) they won’t fall apart.
Place them back in the oven for a couple of minutes just to let the cheese melt in between.
I think I was getting  a little over zealous here stacking them too high with too many layers in the beginning, I tend to over due it, just ask my kids!
 So I ended up making mine a little more compact with not quite as many layers as above but always ending with the sweet potato slices on top.
 Place your finished veggie napoleon in a nice big puddle of marinara and sprinkle with more cheese, delish!
Get creative here, the various veggie combinations are endless!! 

Signature

Kale and Almond Pesto with a Little Bit of Heat

We have three different varieties of kale growing in our garden, Cavolo Nero or tuscan kale, the curly and green-gray type and one that is a redish purple color with ruffled leaves, I love them all!
 Quite honestly I never thought of turning kale into a pesto, I’m such a basil person, until I saw the new Donna Hay magazine and then I got instantly inspired!
What a great way to use up all my kale!
What I loved was her addition of red chillies and toasted almonds, the chillies give a slight touch of heat and the toasted almonds add so much flavor to the pesto.
Blanching the kale for a few minutes and then placing it right into a bowl of ice water, helps to retain it’s vivid green color. I made mine about a week ago and it’s still bright green. 
If you’re a kale lover and you know just how good kale is for you, then you have to make this! Dare I say I’m liking this better than basil pesto right now, that’s how good it is.
The first time I made it I quadrupled the recipe.

I’ve been tossing and slathering it all over everything. Here I tossed it with roasted zucchini coins and orecchiette pasta.
Slathered over our weekend frittata, man was that good!
And my absolute favorite, ( thanks to Donna Hay) slathered over a warm, right from the oven, roasted chicken.
AMAZING!
I will be making many more batches of this before all my kale is gone… My family is thanking me!

Here is my adapted version, slightly different from Donna Hay’s because she used Manchego cheese and I used romano, she also added 1 cup of parsley in addition to the kale, I just used straight up kale.
2 cups of kale leaves stems removed, blanched and squeezed of moisture
1/3 cup of toasted almonds
2 red chillies
3 cloves of garlic
1/3 cup of grated romano
1/2 cup of olive oil
salt and pepper
Heat oven to 375F. On a small baking sheet place almonds, chillies, and garlic drizzle with olive oil and roast for 8-10 minutes or until almonds are golden brown. Deseed chillies.
Place the almonds, chillies and garlic in a food processor then add the kale and cheese, process until roughly chopped then drizzle in your olive oil.
Taste it for salt or more cheese or even more oil, the pesto should have a nice movement to it when stired.
Enjoy!

Signature

Kale Made Three Ways

Three flavors that I adore together are caramelized onions, kale and butternut squash, there’s something about the sweetness of the onions, the slightly bitterness of the greens and the buttery squash, it just creates the perfect balance! I was inspired to make this pie after I had a slice for lunch from my local Whole Foods deli. They added pancetta but honestly you don’t need it, I think my version with out it was better, plus I added the caramelized onions which made it irresistible!

Our garden soil must be good for kale because it keeps growing and growing so I’m constantly thinking of ways to use it. I recently started freezing it and it’s actually nice to be able to reach in the bag and take out just what I need.

After I give it a good wash and snip off the stems I rough chop the leaves and place them into boiling water for a quick 3 minutes, drain and let it cool down on a baking sheet then pack it in a freezer bag for future use.

For my version of the Kale and Butternut Squash Pie I roasted the squash ahead of time and I slow cooked the onions and leeks for around 40 minutes until golden brown and sweet, don’t rush them, low and slow, and be generous with the grated parmesan cheese!

I used this recipe which is close to the Whole Foods version I had, it also helped me figure out the phyllo part, which btw, was very easy and forgiving.

All that goodness contained in crispy phyllo dough makes the perfect dinner or lunch!

I had leftover ingredients from the pie so I made this Kale and Butternut Squash Soup, light and not too heavy, perfect for the cool autumn weather we’re recently experiencing.

Ingredients were: kale, butternut squash, caramelized onions and leeks, garlic, cherry tomatoes, a can of chickpeas or beans cooked in a vegetable broth, if you have cheese rinds throw them in all the better! In no time you’ll have a comforting bowl of good for you soup!

I’ve made this Kale Pizza several times already, this is a favorite of my husband and BIL and they request it often, again it’s just those flavor combinations that go so well together. No butternut squash here just kale, caramelized onions, cherry tomatoes and fontina cheese.

Baked on top of a crispy pizza crust. Two big burly guys didn’t even miss the meat!

Now for the winner of the signed copy of Cucina Povera!

Signature