Friday, March 1, 2013

Favorite Things Fridays - Kale (and a recipe)

(This was supposed to be a recipe post, but somehow kale stole the show. Favorite Things Fridays it is.)

I'm slightly obsessed with kale these days. I can't get enough of it! It's everything I want spinach to be. The dark leafy green is incredibly nutritious, holds up really well to cooking, and is delicious. I love it by itself sauteed in garlic or made into kale chips, but it's also an easy veggie to add to just about any dish. We've enjoyed it in stir fry, meatloaf, stews, soups, and just about anything else. We got used to sneaking greens into our diet daily while I was pregnant (and incredibly anemic), and we've pretty much kept it up ever since. We've replaced cooked spinach with kale in almost all of our recipes because kale is still textured and delicious when cooked. It doesn't get slimy, watery, or fall apart as spinach tends to do.

This recipe for frittata is full of protein, high in iron thanks to the eggs, kale, and cast iron skillet, and can be served any time of day. Usually Chou will make it for dinner one night, and E and I will eat it for breakfast the rest of the week.

Kale and Sausage Frittata Recipe
1 lb hot italian turkey sausage (you can use pork, but I prefer the less greasy turkey)
1 bunch kale, chopped into bite sized pieces
1 T coconut oil
1 doz eggs
1/4 cup creme fraiche*, heavy cream, or milk
4 oz gouda, shredded
8 oz colby jack, shredded (or any combo of shredded cheese you have on hand)
salt & pepper to taste

Preheat oven to 375 degrees.

Heat a large cast iron skillet and cook sausage until done. Remove cooked sausage from pan and allow to cool before slicing thinly.

Return cast iron skillet to medium heat and melt coconut oil. Add chopped kale and saute for five minutes, adding a splash of cold water if needed to keep the kale from burning. Kale will be bright green and tender when cooked. Season with salt and pepper. Turn off the heat.

In a large bowl, beat the eggs and creme fraiche until well mixed.

Pour egg mixture, sausage, and cheese over the kale in the skillet. Mix well.

Cover cast iron skillet with foil and place in the oven. Cook for 40 minutes or until eggs are set.

*one of these days I'll get around to writing about our creme fraiche. until then, here is a pretty good guide to making your own.

this post has been entered in Real Food Wednesdays.

No comments:

Post a Comment