Kale with Burrito and Eggs

This one requires cooking Amy's Southwestern Burrito first; and then cutting it up for the saute.  End result was pretty good. Not my favorite, but adequate.

Saute
2 tsp olive oil
1/3 cup onion, chopped
2 brussel sprouts, chopped

Cook separately, cut up and add
1 Amy's Kitchen Southwestern Burrito

Add, cover and wilt
1 cup Kale, ripped to bite size
1/4 tsp Cayenne
1/3 cup Salsa
Add other liquid as needed to wilt

Mix it all up, and then make space to
2 eggs, scramble into the mix

Rated a 4.2 on the Kale Scale.

Kale with Canadian Bacon and Egg

This was delicious!

Saute
2 tsp olive oil
1/3 cup onion, chopped

2 brussel sprouts, chopped
1/2 tsp Shiba's Popping Seeds
1/2 tsp curry powder

Add and continue saute
3 slices of pre-cooked Canadian Bacon, chopped up
20 grapes, halved

Add, cover and wilt
1+ cup kale, ripped to bite size
1/3 cup orange juice
1 Tbsp white wine

Mix up veggies and make space in the middle
to fry1 egg

Serve with a splash of Worcestershire sauce

Rated a 4.65 on the Kale Scale.

Kale Egg with Feta Cheese and Raisins

Have been repeating some of my other experiments, but this one is new. Tasty and fairly quick!

Saute
2 tsp olive oil
1/3 cup onion, chopped
1 tsp fresh garlic, minced

Add, cover and wilt
1+ cup kale, ripped to bite size pieces
1 oz white wine
1/4 tsp curry mix powder
1/4 tsp black pepper
1/4 cup corn kernels
. 5 oz Feta cheese crumbles
1/2 box of raisins

Mix up, make a hole in the middle, add and fry as you wish
1 egg
Dash more pepper and curry mix powder

Serve with 
1 tsp dusting of walnut crumbles
1 tsp Worcestershire sauce

Rated a 4.6 on the Kale Scale

Kale with Neighborly Sugar Snap Peas

Oh boy. Brussel sprouts and asparagus - neither one my favorite. But that's what was available in the fridge. And then, a ray of sunshine, here came neighbor Ann-Marie knocking at the door to give me a bounty of sugar snap peas from their garden!  These nicely balanced out the meal - yeah!

Saute
2 tsp olive oil
1/3 cup onion, chopped
2 brussel sprouts, chopped

Add and continue saute
3 asparagus spears, diced
6 cherry tomatoes, halved
6 green olives (castelvetrano), halved
1 oz white wine
1/4 tsp turmeric
1 tsp ras el hanout

Add, cover and wilt as desired
1.25 cups kale, ripped to bite size
1/4 cup sugar snap peas, diced
1-2 tsp splash of balsamic vinegar


Mix up veggies. Move to edges of pan.  Add and scramble into the veggies:
1whole egg, mixed with 1 egg white, beaten
1/2 tsp black pepper

Serve with 1 tsp Worcestershire sauce


Rated a 4.67 on the Kale Scale

Kale Scamble with Brussel Sprouts Pepper, and Parmesan

Great mix of veggies and protein for dinner - very good!

Saute
2 tsp olive oil
1/3 cup onion, chopped
2 brussel sprouts, chopped
1 sweet red pepper, diced
1/2 tsp cardamon
1/2 tsp black pepper

Add, cover and wilt Kale
1 cup Kale, ripped up to bite size pieces
2 tbsp white wine
2 tsp balsamic vinegar
3 tbsp orange juice

Add and scramble
2 eggs, beaten with 2 tbsp milk
1/2 tsp pepper
1/4 tsp turmeric

Serve with 
3 tbsp grated Parmesan cheese

 Rated a 4.54 on the Kale Scale

Kale, Pear and Fried Egg

Looking for simple, and filling. This egg and pear inspired mix worked!

Saute
2 tsp olive oil
1/3 cup onion, chopped
3/4 red pear, cored, chopped

As this cooks add
1/4 cup pomegranate juice
1/2 tsp ras el hanout spice
1 tbsp balsamic vinegar
1 tbsp fresh chives, snipped to pieces
1 tsp fresh thyme leaves

Move the vegetables to around the edge of pan add and fry your way
1 egg
1/2 tsp black pepper

Serve and enjoy!

Rated a 4.45 on the Kale Scale

Kale with Corn, Egg and Fake Sausage Patty

This meal was delicious and hearty, for kale.  Most important, it was filling and tasty.

Saute
1 tbsp coconut oil
1/3 cup onion, chopped
1/2 red pepper, chopped
3 oz corn kernels
1 fake sausage patty (Morningstar)
1/2 tsp cardamon, ground
1/2 tsp black pepper, ground

Add, wilt as desired
1.25 cup kale, ripped to bite size pieces
1 oz white wine

Make a hole in the middle and fry egg (I prefer over hard)
1 chicken egg

Serve with
1 tsp Worcestershire  sauce


Rated a 4.52 on the Kale Scale

Eggplant Marsala Momo Masala with Egg

Using leftovers from yesterday's Eggplant Marsala ala Momo Masala, I put this together. It was even better in this configuration.  Yum!

Warm up and heat through
2 tsp butter
1 serving (1.5 cups) Eggplant Marasala ala Momo Masala from yesterday.


Make space in the middle and fry sunny side down
1 egg

Add, cover, wilt, then mix up
1 cup of kale, ripped to bite size pieces

Serve.

Rated a 3.77 on the Kale Scale.

Spicy Potato and Egg with Kale Saute

This was delicious, and filling. I started out reading the recent issue of Cooking Light, and was motivated to these ingredients by a recipe I saw. However, by the time I was done, this had nothing in common with that recipe except the kale!

Saute
2 tsp olive oil
1 tsp Shiba's Popping Seeds
1/3 C onion, chopped
2/3 potato, chopped (used 1 small red; and 1 fingerling)
1.5 tsp turmeric, ground

Add, cover and simmer for about 5-10 min till potatoes are soft
1/4 to 1/2 C water

Add, and continue simmer at almost a saute temperature
1/3 C broccoli slaw
2 brussel sprouts, chopped
7 cherry tomatoes, quartered
1 oz white wine
1/3 C non fat milk

After ingredients are hot, and liquid almost gone, make room in middle of pan and add, fry over hard:
1 egg

As needed, add a bit of liquid to keep egg from sticking and keep ingredients around edges steaming.

As the egg cooks, add:
1 C ripped up kale around the edges on top of the other veggies. When the egg is done, take it out and set aside. 

Cover the dish and wilt the kale 1-2 mins til done.

Serve by putting the veggie mix on plate with egg on top.  Dust with chopped almonds.

Rated a 3.73 on Kale Scale.

Scrambled Eggs and Kale

Using tomatoes from my garden, this was a fairly simple dinner. Tasty too!

Saute
2 tsp olive oil
1/3 cup onion, chopped
1 brussel sprout (it's all I had)

Steam in microwave 2 minutes
1+ cup of kale, cut up to small pieces

Add and continue sauting
Steamed kale
12 grape size tomatoes, halved

 Add and scramble
2 eggs beaten with 1/4 cup milk
1/2 tsp ground pepper
1/2 tsp Spanish seasoning (that's the label)

Serve with a splash of Worcestershire sauce.


Rated a 4.58 on the Kale Scale.

Kale Scramble Simple

Late dinner, wanted something simple. This worked and tasted good!

Saute
2 tsp olive oil
1/3 C onion, chopped

Add and continue sauté, stir up and go for a minute or two
1 C kale, finely chopped
1/2 tsp black pepper
1/2 tsp ras el hanout
1/8 tsp cinnamon
5 leaves fresh basil - from my garden!
1 tsp fresh thyme - ditto!

Add, cover, lower heat, wilt
2 Tbsp white wine

Add and cook uncovered
1 egg beaten with 1 egg white
another 1/2 tsp black pepper

Serve with
2 Tbsp grated parmesan


Rated a 4.67 on the Kale Scale.

Date with a Pepper

Decided I needed to actually eat food, not just drink my kale tonight. I was inspired by the yellow pepper that should have been in my lunch, but wasn't because I got up too late to make my lunch. The inclusion of the dates - just a hunch in the moment.  The sherry simmer, plus the dates and ginger made for a unique flavor. Very nice!

Saute
2 tsp olive oil
1/3 cup onion, cut up
1.25 tsp raw ginger, peeled and sliced thin

Add and continue sauté
1 yellow pepper, cut up
4 dates, cut up
3 slices lean Canadian bacon, cut up
1/8 tsp each of chili powder, ground cumin
1/4 tsp each of ground cinnamon, ground pepper, Mrs Dash

Add and simmer
1 oz cooking sherry

Steam for 2 minutes in microwave
1 cup kale, ripped up to bite size

While kale steams, fry
1 egg in the middle of the pan with the veggies

Serve the egg and veggies on top of the steamed kale.

Rated a 4.64 on the Kale Scale.

Kale Caper

It is cold, rainy, stormy in the 50s. Like a nice winter day - but, it's spring! This calls for a warm dinner.  Inspired by some Canadian Bacon and capers that I had in the 'fridge.  This hit the spot for this cool blustery evening.

Saute:
2 tsp olive oil
1/3 cup onion, diced
2 cloves garlic, minced
2 tsp raw ginger, cut up fine

Add and continue saute:
3 slices lean canadian bacon (the kind that gets you 60 cals for 60 grams of bacon)
8 grape tomatoes, halved

Add and scramble:
1 egg, beaten
3 tsp capers

While the egg cooks, steam:
1 cup kale

To serve:
- put the steamed kale on plate
- top with the scramble mix
- add a dash or worcestershire sauce

Rated a 4.85 on the Kale Scale

Sunchokes and Kale

Sunchoke, Jerusalem artichoke ... something new for me. This mish mash started with the 'chokes and then I remembered the asparagus that needed to be used; and the snow peas; and then the pineapple.. and so on. The meal worked ok, but not my favorite.

Saute
1.5 tsp olive oil
1/3 cup onion, chopped
2 sunchokes, sliced thin

Add and continue saute
5 spears of asparagus, cut up
6 snow peas, cut up
1/3 cup pineapple, cut up
1 Tbsp fig basalmic vinegar
1 oz wine
1 tsp pepper
1/4 tsp Mrs Dash

Add, cover, wilt
1+ cup kale, ripped up to bite size pieces
1-2 Tbps liquid

Create a spot in the middle of the pan
Fry one egg

Serve with a dash of worcestershire sauce.

Rated a 3.99 on the Kale Scale.

Kale Couscous with Seasoned Vegies and Egg

I had a red pepper left over from my sack lunch which started the collection of vegies for this meal. I also wanted some protein, thus the inclusion of the egg. I needed some liquid to help steam the kale, and all I had that was interesting was coconut water. An odd, but workable flavor in this seasoned dish.

I used the L&D Spanish Style Seasoning which is composed of ground cumin seeds, corn meal, California and Chili corander seed, Oregano, Black Pepper, Cloves, and garlic. It is produced by Patterson's, Red Bluff, Ca and sold in the Olive Pit where I bought it in June.  And then topped the concoction with salsa.
 
Saute
2 tsp olive oil
1/3 cup onion, chopped up
2.5 brussel sprouts, chopped up

Add and continue to saute
1 sweet red pepper, chopped up
8 olives, halved (green, castelvetrano)
2/3 cup couscous, cooked
1/2 cup coconut water

As steam rises, add, cover and wilt
1+ cup Kale, ripped up to bite size pieces.

Stir it all around, mix it up, and make an opening in the middle of the pan.

Add and fry, over hard is my preference
1 egg
1 tsp black pepper
1/2 tsp L&D Spanish Style Seasoning

Serve, by putting the vegies on plate, top with egg and salsa.

Rated a 4.69 on the Kale Scale.

Squash Kale with Pork and Egg

Another night of using up leftovers, but in a very tasty way. This is very similar to what I did with the mashed potatoes last week. This time, it was mashed squash ... the rest of the spiced acorn squash.

Saute
1+ tsp olive oil
1/3 cup onion, chopped
3/4 cup of the Spiced Acorn Squash
1+ tsp balsamic vinegar
2 little cooked breakfast lean pork chops (tiny, 2 oz total)

Add and wilt
1+ cup Kale, ripped to bite size pieces
1/2 tsp ground pepper
1/4 tsp Mrs Dash
1 oz sherry

Fry egg
Move the kale around so a clear spot in the middle of saute pan.
1 egg - fry to your desired level of doneness.
1/4 tsp chili powder.

Serve with a dash of worcestershire sauce.


Rated a 4.7 on the Kale Scale.

Buttermilk Mashed Potatoes Kale with Egg and More

Using up my leftovers!  I was just going to do the Buttermilk Mashed Potatoes with ripped up kale, but found some extra lean boneless tiny pork chops (really small, and thin) and an egg. So here's what I did with this stuff.

Saute
1 tsp olive oil
1 serving of Buttermilk Mashed Potatoes
1+ cup Kale, ripped to bite size pieces
2 oz extra lean boneless pork chops (this is two of them they are about 1 oz each)

Heat this through, wilt the kale.

Add
1 tsp olive oil and stir up the mix.
Make a hole in the middle of the saute mix.
1 egg - fry in the middle of the pan with the Kale mix around it.
Turn over - fry til as done as you want the egg.

Serve with a splash of worcestershire sauce.

Rated a 4.7 on the Kale Scale.

Brussel Pineapple Egg'n'Kale

This was 20 minutes in the making. Turned out pretty good. That is for Brussel Sprouts and Kale.

Saute
2 tsp olive oil
1/2 cup onion, chopped

Add and continue saute
3 brussel sprouts, chopped up
1/2 cup raw pineapple, chopped up

Push saute to side, and adjust temperature to fry egg:
1 egg

While that's cooking, steam:
1 cup Kale, ripped to bite size pieces

Serve
Place steamed kale on plate and top with the egg and vegie saute.
Dust with some dukkah (the finely chopped nut and spice mix)

Rated a 4.64 on the Kale Scale.

Brussel Sprout Kale with Egg and Spices

This started with a review of the supplies in refrigerator. That half and half is still good, but then I found in the freezer, frozen corn, and a bag of frozen kale. Both something I had bagged up before a little vacation 2 weeks ago. Found a couple little potatoes, and to my dismay, more brussel sprouts. So I left the half and half out of the deal, and here's what I did.  This was a good camouflage for the sprouts, too.

Saute:
2 tsp olive oil
1/4 cup onion, chopped
1 tsp garlic, minced
3 brussel sprouts, chopped
2 fingerling potatoes, halved lengthwise and sliced thin crosswise
1 tsp ground black pepper
1/4 tsp Mrs Dash
1 tsp zaartar (thyme and other spices. Mediterranean mix)

Add, lower to simmer and cover:
.5 oz white wine
3 tsp balsamic vinegar
1 oz water

After about 5 minutes, add, cover and wilt:
1.15 cup kale, ripped to bite size pieces. I used frozen. By the time I was ready for this step, it was almost thawed. Just put it all in and it will be cooked.
1/2 cup corn kernels (these too, frozen, but thawed in the simmer)
2 tsp sherry
2 Tbsp water

Make room in the middle and fry one egg.
Add more pepper

Serve with couple shakes of worcestershire sauce.


Rated a 4.58 on the Kale Scale.

Brussel sprouts fried egg on steam kale

This was a concoction of a little this and a little that. Turned out to be good!

Saute:
1 tsp olive oil
1 tbsp butter
1/4 cup onion, chopped
2 brussel sprouts, chopped

After a bit, add:
2/3 cup cooked small potatoes, chopped
1 plum, chopped
1 Tbsp cooking sherry
1 tbsp balsamic vinegar

Make room in the middle of the veggies and fry to your desired done-ness
1 egg

While this cooks, steam
1 cup kale

Serve by putting the sauted veggies and egg on top of the bed of steamed kale.


Rated a 4.6 on the Kale Scale.