Kale and Eggs

Posted: July 21, 2011 in kale and eggs

I’ve had a few requests for the kale & eggs recipe. Here it is:

If you are rushing around in the morning like most of us, here’s the quick egg scramble version:

Saute kale, swiss chard and cilantro in olive oil until just wilted, whisk one egg and a few egg whites together, add to pan and scramble.  Add a bit of sea salt and pepper.  Done.

If you have more time, try this omelet version:

Saute sweet onion and garlic in olive oil.  Add kale and swiss chard until just wilted, then transfer to a side plate.  Whisk an egg and a few egg whites together, add to an omelet pan.  Once set, fill with kale mixture, add salt and pepper, cilantro, maybe some cheese if you want, a few mushrooms if you want… you get the idea, then flip in half and Voila!

Now you start your day with one of the healthiest vegetables around… Kale!  Containing powerful antioxidants, cholesterol lowering and cancer preventing properties, large amounts of vitamin K, C and A, fiber, omega 3’s… what could be better?!

Peace,
Kate

(p.s.: use organic kale!  It’s on the top 10 list for pesticide residue, so make sure you’re buying organic.)

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Comments
  1. This looks great! I wonder how it would be with garlic, too. (What, you don’t want garlic for breakfast?) On Orcas Island, Roses Bakery serves what might be my favorite breakfast: poached eggs with greens. I would like to see a vegetables-with-breakfast trend. I’d probably wilt the veggies the night before if time were a constraint.

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