Last week I signed up for Moore Farms and Friends CSA. I love their program because you pay a yearly membership fee and then pay weekly for your produce. So, if you don’t want to order (or can’t) you don’t have to! They send out emails to let you know what will be in your box (barring unexpected events) but the first week I didn’t’ know because I hadn’t started receiving emails (and didn’t take the time to check the website). They have a few different things you can choose from. I chose the Farmers Pick box. In it I received radishes, carrots, bok choy, onion, snow peas, and red Russian kale. I had no idea what to do with the bok choy or kale. So, I did some searching and found this great recipe! I had to adapt it to what I had but it came out great! The Hubs and I had it for breakfast. I got Luke to try a bite and am still working on Eli! What a great way to get veggies into your breakfast! Have you tried Kale? Let me know! This was my first time to cook or try it! It was great!

Yummy Kale! By the way, I desperately need a salad spinner!

Here is my adapted recipe:
Kale and Onion Breakfast Casserole
(Makes 6 servings)

1 bunch Red Russian Kale, chopped, or use any other variety of kale
1/2 onion, chopped (I used vidalia)
2 cloves garlic, minced
1/2 tsp. olive oil
1 cup grated cheese (I used a blend of medium cheddar and parmesan)
6 eggs, beaten well
1/2 tsp favorite seasoning salt (I love Redmond’s Real Salt Seasoning)
pepper
Splash of milk

Preheat oven to 350F. Cut off kale stems and discard, then wash kale leaves and dry well. Pile kale leave up and chop length wise and then width. Mine were about 1 inch squares.

Heat olive oil in large pan, add onions and saute a few minutes. Add garlic and kale, turning over as it wilts and sauteeing about 5 minutes, or until kale is wilted and softened.

Put sauteed vegetables into large bowl and add cheese, beaten eggs, splash of milk (2-3 TBS) and seasoning. Stir gently until ingredients are well mixed. Butter dish and pour in egg mixture. (I used a pan that’s 11.5 X 7.5 inches but an 8×8 would work, probably would need more bake time to set up) Bake 20-25 minutes until eggs are well set and the top is lightly browned.

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