Butternut Squash & Kale Latkes

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So I’m here bringing you another epic latke post. The corned beef & cabbage latkes were a big hit all over the place, but I just had to follow it up with another latke that seemed more like the me you all know. I needed to include some of my favorite fall comfort foods. That falls to the humble squash and the not so humble green kale.

I’ve got a ton of squash in the house thanks to my CSA. Late fall tends to be filled with a variety of greens, squash, onions and potatoes. Not a bad deal for Chanukah. But this butternut squash was lording over my kitchen and begging to be used. I typically just roast squash in the oven and serve on it’s own or in salads, but changing it up a bit can be good for me. And kale goes with everything.

I peeled and sliced the squash and then shredded it in my food processor along with some shallots.

I then chopped up the kale in the Cuisinart as well.

I squeezed out the liquid of both veggies and then mixed everything together with some egg, flour, salt and pepper in a large mixing bowl.

mixed

I then got to frying. Flipping over when it got crispy and browned a bit.

frying

I drained on a paper towel lined cooling rack.

draining

These latkes are fabulous served with a sprinkling of room temperature goat cheese. I love the creaminess that the chevre brings to the latke.

Try it! You’ll like it! Enjoy!


Butternut Squash & Kale Latkes
 
Author:
Ingredients
  • 1 medium butternut squash, peeled and cut up in chunks for the food processor
  • 3 shallots
  • 3 heaping cups of cut up Tuscan Kale, washed and stemmed
  • 3 tsp. salt
  • 2 tsp. freshly ground black pepper
  • 3 extra large eggs
  • 4 tbsp. flour (all purpose or your favorite gluten free blend}
  • additional salt and pepper as needed
  • oil for frying
Instructions
  1. Peel and chunk up the butternut squash. Shred with shredding disc in food processor.
  2. Add the shallots to the processor.
  3. Transfer both to a large mixing bowl.
  4. Chop up the kale in the food processor and then add to squash mixture.
  5. Squeeze any liquid out of the kale/squash mixture
  6. Stir in salt, pepper, flour and eggs
  7. Form in to latke patties and fry - flipping once when browned on each side
  8. Drain and cool on a paper towel lined cooling rack
  9. Serve with some goat cheese
  10. Enjoy!

butternut squash and kale

 

Tuscan Kale with White Beets and Farro

kaledish

I know it’s been a while. I apologize for that. Life gets in the way, as it tends to do.

I have some good stuff coming your way though. Even some giveaways! So I hope you’re all still around.

So in addition to be finally sharing a fabulous dish with you today, I’m also excited that it’s been three years since our fabulous group of Kosher Connection food bloggers came together. I can’t believe it’s been three years! And in those three years, we’ve all grown. It’s amazing to see what our little foodie group can do and where we’ve been.

So today, we’re having a virtual potluck meal of sorts. And I’m bringing a fabulous vegetarian side dish to the table.

Summer in the kitchen, for me, is an exciting  time. The food that I serve is all about what’s in season and as much as possible, what’s local. My CSA pick-up is on Tuesdays and I tend to hit up the various local farmers markets Thursdays and Sundays. I’m thankful to have some amazing options near by.

This dish I’m sharing with you and with my Kosher Connection family is inspired by some greens I had a local restaurant and something I’ve played with over the past several weeks. You can change up any aspect of this dish based on what you have on hand. The greens are interchangeable with any hearty summer green – from kale to swiss chard to spinach to collard greens – you can play with it. I used beets today, but this dish is also wonderful with Japanese Turnips, radishes and other flavorful roots. Additionally, that farro can also be swapped out. I happened to have some ready made farro in my fridge from shabbat cooking, but you can also use quinoa or barley or whatever grain you prefer. The point is to use what you have – the freshest of what you have and to enjoy it.

The white beets that I used can be hard to find, but if you do see them, buy them. They are so great. If you can’t find them though, I’ve used Japanese Turnips in this dish. The taste is obviously not the same, but it’s another great root vegetable that works well against the greens.

I washed and peeled the beets and then I sliced them thinly with a mandoline. I then put them in the hot pan with some olive oil, shallots and garlic. Once the beets had softened, I added in the chopped greens. I added some salt and pepper to taste and stirred everything together. Greens don’t take long to cook.

white beets slicedcooked beetskale

Once everything was ready, I took everything off the heat and then stirred in the farro. And the dish is ready. It’s that easy. And it’s good. Hope you enjoy!

mixed

Tuscan Kale with White Beets and Farro
 
Author:
Recipe type: side dish
Ingredients
  • 1 tbsp. olive oil
  • 2 shallots, chopped
  • 3 cloves garilc, chopped
  • 1 tsp. salt
  • 1 tsp. fresh ground pepper
  • 2 white beets, washed and peeled
  • 1 bunch of Tuscan Kale, washed and chopped
  • 1 cup cooked Farro
  • Additional salt and pepper to taste
Instructions
  1. Wash and peel the beets.
  2. Slice the beets thinly. A mandoline is a great tool for it.
  3. Heat up the olive oil in a large pan.
  4. Add in the sliced beets, shallots and garlic. Cook about 5 minutes until soft
  5. Add in the chopped kale, salt and pepper. Stir and let the kale soften. Remove from heat when cooked.
  6. Mix in the cooked farro
  7. Serve

kale with white beets

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Tuscan Kale & Cauliflower Curry with Chickpeas

main-curry

If you’re anything like me, you run in to roadblocks in the kitchen almost every day. What to make, ingredients to have on hand, cooking time, etc. It’s life. We get by. Even if dinner ends up as cereal with milk, there usually aren’t too many disgruntled customers.

If you follow my dinner posts on Instagram, you probably already recognize some of the usual suspects in my kitchen. From throwing in an egg for protein to tossing every vegetable in the pan – dinner can be anything. Play with the flavor.  Swap out the veggies. Switch your proteins around. It’s all good.

You also know that I love curry. From a haphazard cabbage curry to a polished palak paneer, curry rocks. When served over Basmati rice, it is perfect. It’s one of those dishes that spring from nowhere on a busy evening. You can take advantage of whatever fresh vegetables you have on hand and it’s quick to prepare. Add in a protein and go to flavortown and you’re there. Your dish has arrived. Dinner is served.

Well it happens that way in my head. A few more steps are thrown in. But like I said above, a great curry can be born from whatever you have lying in your fridge. Well, most of the stuff. Don’t try and make a curry out of marshmallow fluff! Did I just admit to having marshmallow fluff in my house? Oops.

This curry I’m sharing with you, like the others, was born out of necessity. Some amazing Tuscan Kale was taking over some valuable real estate in my fridge and I didn’t want it to go bad. My husband wanted something with chickpeas. I wanted the kale. It’s cooperation. Or something like that. Regardless, it tasted great, it’s a great vegan curry and it cooks up super fast.

I heated up a large pan with some olive oil and add in some onion, garlic and traditional curry spices.

Next I added the cauliflower and it it cook a few minutes to soften. About 5 minutes.

I then added the Kale and Chickpeas. The kale will wilt pretty quickly.

After that, I added the canned tomatoes and some vegetable broth.

I let the mixture cook for another 5-10 minutes – letting all of the flavors meld while simmering.

While everything cook, I had some basmati rice going in my rice cooker.

Dinner took about 20 minutes to cook. It was perfect – especially for these chilly days.



Hope you enjoy!

Tuscan Kale and Cauliflower Curry with Chickpeas
 
Author:
Ingredients
  • 1 tbsp. olive oil
  • 1 medium onion, chopped
  • 4 cloves garlic, peeled and chopped
  • 2-inch piece ginger, peeled and chopped
  • 1 tbsp. curry powder
  • 1 tsp. salt
  • half teaspoon turmeric powder
  • 1 tsp teaspoon ground cumin
  • 1 tsp teaspoon ground coriander
  • 1-2 tsp. chili flakes (optional)
  • 1 small head of cauliflower, washed and broken up in to florets
  • 1 bunch of Tuscan Kale, washed and chopped
  • 1 can of chickpeas, rinsed and drained
  • 1 cup crushed tomatoes
  • ½ cup vegetable broth
Instructions
  1. Heat up the oil in a large pan.
  2. Add in the onions, ginger and garlic and let soften a bit. About 2-3 minutes on medium-high heat.
  3. Stir in the spices and add the cauliflower florets.
  4. Cook about 4-5v minutes to allow the cauliflower to soften.
  5. Add in the kale and the chickpeas. Stir well to mix up the spices. Allow the kale to wilt a bit. About 2-3 minutes.
  6. Add in the crushed tomatoes and vegetable broth. Stir well and simmer for 3-5 minutes.
  7. Taste and season as necessary with salt and pepper.
  8. Serve with warm Basmati rice.
  9. Enjoy!

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Portabella and Kale Breakfast Muffins

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Breakfast is the toughest meal for me. I know I need to eat a morning meal, but I am usually out the door and on my way to work before I can even contemplate ingesting anything beyond a mega-cup of coffee. I need a morning shot of protein, but the best time for me to eat it is probably 8:30am, when I’ve already been in my office for about an hour. What do you do for breakfast on the go?

I love egg and cheese sandwiches, but those aren’t particularly healthy on a daily basis and the amount of gluten in those rolls tend to put me to sleep. I often throw a container of Greek yogurt in my bag, but I love the idea of having a warm breakfast.

I decided to try something new. I recently started getting some wonderful local cage-free eggs from a farm through my CSA. I get a dozen eggs each week and decided to put some of these eggs to good use. I chose to prep some gluten free egg muffins that I could freeze for later use. These egg muffins came together quickly. I sautéed some chopped kale lightly with some salt, pepper, and garlic. I placed a little bit of kale at the bottom of each muffin cup. I then added a couple pieces of diced shallot, along with a few pieces of diced portabella mushroom cap. I whisked up the eggs with some salt and pepper. I then poured the egg mixture in to each muffin cup and sprinkled a little bit of cheese over. I baked the muffins until the egg was set. And then that was it! Can you believe it? Super easy to make.

egg muffin collage.jpg

I made a couple dozen and threw them in a ziploc bag. The next day, I grabbed a couple out and put them in a container to bring to work. I heated them up in my work microwave. They were perfect. It was like a stroke of genius! I’m totally doing this again. I’m also looking forward to playing with flavors. You can swap out any of the vegetables for whatever you prefer!


Portabella and Kale Breakfast Muffins
 
Author:
Ingredients
  • ½ tbsp. olive oil
  • 3 cups chopped kale
  • 1 portabella mushroom cap, cleaned and chopped
  • 1 small shallot, chopped
  • 12 eggs
  • 2 tsp. salt
  • 2 tsp. pepper
  • grated cheese, optional
  • oil spray
Instructions
  1. Preheat oven to 350
  2. Spray muffin tins with oil spray
  3. Lightly saute kale in olive oil with some salt and pepper to soften a bit. You don't need to cook it, you just want to take the edge off a bit.
  4. Place about a tablespoon of kale at the bottom of each muffin cup. Next, layer some chopped mushrooms and shallots.
  5. Whisk the eggs with salt and pepper in a small bowl.
  6. Pour eggs in to muffin cups.
  7. Sprinkle on some cheese.
  8. Bake in oven for about 20 minutes, or until egg has completely set.
  9. Let cool a bit and then use a knife to loosen egg muffins from the baking pan.
  10. Eat or freeze for later use.
  11. Enjoy!

Egg and Kale Breakfast Muffins.jpg

Butternut Squash & Kale Lasagna

finished piece

I am so happy that Passover is over and I have my kitchen back to normal. I have a love/hate relationship with Passover, and I’m just ready for some more low-key time in the kitchen.

This fabulous lasagna brings two of my favorite ingredients together. I love butternut squash and kale in so many ways, be it a hash or a salad. For some reason, they just go together!

This squash was actually purchased for Passover and I had intended to turn it in to this fabulous kosher-for-passover lasagna from Joy of Kosher. It was a huge hit last year, but I just didn’t get the chance to make it this year. So this dish is somewhat inspired by that amazing lasagna.

I like to use the no-boil lasagna pasta sheets because I’m lazy it skips one long step and they seem to work well.

I started by cutting down the squash. I peel off the hard skin and then using my trusty OXO peeler, I peel long strips of squash, using the full length of the squash. For this lasagna, used around 3 cups of squash strips, but you can certainly use more or less.

peeling butternut.jpg

I then cooked my kale and white sauce simultaneously.

I lightly sautéed the chopped kale in olive oil with fresh garlic. I didn’t need it to wilt completely. I just wanted some of the raw edge off of the leaves.

kale

While  the kale cooked down, I tackled the white sauce.

I heated up some olive oil in a pan with garlic, sage, thyme and chopped onion. Once they were soft, I added some flour to the mix, cooked that a bit and then whisked in some milk. Once the mixture thickened, I added some freshly grated parmesan cheese, salt and some black pepper.

I remove both of the pans from the heat.

I then got to work on the lasagna.

I layered each of the ingredients in my pan. This recipe makes a 9×13  or two 8×8 square pans of lasagna. I used the square pans because they were more easily accessible after I was unpacking my kitchen from Pesach mode.

I ladled some of the white sauce on to the bottom of the pan. I then added the pasta sheets. I spread some ricotta cheese over the pasta. I then added the chopped kale, then the thick layer of squash strips, then some sage leaves, then a small sprinkle of mozzarella and then more white sauce. I repeated this layer and when the pan was full and I used up the sauce, I topped everything with shredded parmesan cheese and more mozzarella. I also sprinkled on some more herbs and black pepper.

lasagna layers step by step.jpg

I baked everything in the oven until the cheese was bubbly and beginning to brown. We dug in. Amazing! My husband and daughter had two helpings! Totally making this dish again!

lasagna in 8x8.jpg


Butternut Squash and Kale Lasagna
 
Author:
Recipe type: Dairy, Pasta, Entree
Ingredients
  • 1 medium butternut squash, skin removed
  • 1 package No-Boil Lasagna Sheets
  • Sage Leaves, About 16-20
  • 1 14oz. container of Ricotta Cheese
  • 1 8oz. package of shredded mozzarella cheese
  • Additional Parmesan Cheese
White Sauce
  • 1 tbsp. olive oil
  • 4 cloves garlic, chopped
  • 1 small onion, chopped
  • 6 sage leaves, chopped
  • 3 sprigs of thyme, leaves removed from stem
  • 2 cups of milk
  • 2 tbsp. flour
  • 2 tsp. salt
  • 1 tsp. black pepper
  • ¼ cup parmesan cheese shreds
For the Kale Layer
  • 1 tbsp. olive oil
  • 4 cloves garlic, chopped
  • 3-4 cups chopped kale (I like the bag from Trader Joe's)
  • salt
  • pepper
Instructions
  1. Preheat the oven to 375
  2. Cut the butternut squash lengthwise. I use the peeler to get thin slices of the squash. Peel about 3 cups of squash and set aside.
For the white sauce
  1. Heat up the olive oil in a saucepan and add the chopped onion, garlic and herbs. Once the onion and garlic have softened, add in the flour. Whisk quickly and then turn the heat to medium-low and whisk in the milk. Let the mixture thicken and add in salt, pepper and parmesan cheese. Remove from heat.
For the Kale
  1. Heat up the oil oil in a large pan and add in the garlic and kale. Let the kale saute a bit so it softens. You are just trying to get the edge off a bit. You don't need it to cook down completely.
On to the Lasagna
  1. In a 9x13, ladle a bit of the white sauce to cover the bottom of the pan.
  2. Lay down the lasagna noodles and spread a layer of ricotta cheese over the noodles.
  3. Next, layer the kale then the butternut squash strips with some sage. Sprinkle a small amount of mozzarella over that and then ladle some more white sauce. Repeat the layering process again.
  4. For the final step, ladle the rest of the sauce over the pan and then sprinkle on some more mozzarella and parmesan. Sprinkle on some black pepper to taste and some extra chopped sage and thyme.
  5. Bake for around 40 minutes, or until the cheese is bubbly and beginning to brown.
  6. Enjoy!

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lasagantext.jpg

Butternut Squash and Kale Hash

Butternut-Squash-Hash

I find myself craving protein lately. By the end of the day, I need a pick-me-up boost of energy. I’m not sure if it’s a cold weather or just a me thing, but my dinner planning tends to be fueled by my energy level at 5:30 in the evening when I get home.

I had half of a butternut squash sitting in my fridge and a bunch of kale. I knew that I needed to use it up. I’m trying to be better about using all of my leftover vegetables and not letting so much go to waste. I was tempted to use some of the squash in a soup, or even just make some simple cubed roasted butternut squash. I still needed a main dish though, and I really wasn’t in the mood for too many dirty pots and pans. Maybe I could get away with just one or two pans? A one-pot meal would be a huge accomplishment.

This dinner kind of just came together. I didn’t know what it would be when I started out, but it turned out to be a sort of hash.

I cubed and peeled my leftover butternut squash and added it to a hot pan. I added some olive oil, onion, garlic and sage as well.

I threw in some vegan beef crumbles to the pan. If you’re not a vegetarian, feel free to add beef or bacon or some other meat product.

I let everything cook. I wanted the butternut squash to get brown and caramelize a bit.

I then poached some eggs in a separate sauce pan and served the eggs on top of the vegetable hash.

The creaminess of the poached egg was the perfect addition to this warm vegetable hash. I will definitely be making this “accidental meal” over again.

Butternut Squash and Kale Hash
 
Author:
Ingredients
  • 4 cups peeled, cubed butternut squash (1-inch cubes)
  • 1 onion, diced
  • 3 cloves garlic, chopped
  • 1 tbsp. fresh sage
  • 2 tsp. ground black pepper
  • 2 tsp. salt
  • 1 lb. vegan beef crumbles
  • 3 cups chopped and stemmed kale
  • eggs for poaching
Instructions
  1. Heat up a large pan with some olive oil.
  2. Add in the butternut squash and the onion and cook for several minutes. Let the squash soften and caramelize.
  3. Add in the garlic, sage, salt, pepper and vegetarian meat crumbles. Let cook for around 5 minutes or so.
  4. Once the mixture is soft, and in the kale and cook a few more minutes.
  5. In a separate pan, heap up some water with a splash of vinegar. Poach the eggs for a few minutes in the water and remove with slotted spoon.
  6. Serve the hash with a poached egg on top.
  7. Enjoy!

squash-hash

White Bean and Kale Soup

white-bean-soup

My daughter came home from a friend’s house and excitedly told me all about the Olive Garden soup she had just eaten for dinner. I don’t think I’ve been to Olive Garden since I was about ten-years-old. I definitely didn’t remember any soup. The friend’s family knows that we don’t eat at Olive Garden and they understand that Gila is a vegetarian. After a moment of panic, I composed myself and asked her to tell me more. She happily told me about this amazing soup filled with spinach, potatoes and delicious broth. For days after, she asked me if I had made my version of the soup yet. I had just finished a marathon soup cooking session. My freezer was already bursting with various soups. I wasn’t ready to make another soup.

As they often do, circumstances change. In the middle of the work day, I quickly texted my husband and asked him what he thought I should prepare for dinner. With a groan, he told me all about his two root canals from earlier that morning and then fast forwarded to the part where he told me that all his jaw could handle was some warm soup. He told me not to worry. He assured me that he would just venture out to a local take-out place and buy something. I couldn’t let that happen. I decided that this was the night to make the soup of Gila’s dreams.

I had some kale in the fridge that needed to be used up.  I decided that it would be perfect in place of the spinach. I also had a ziploc bag of already cooked white beans in the freezer. I set off to make my version of this Olive Garden Soup. Amazingly, I was successful. Gila went to bed with a full and happy belly and Jason happily had three bowls of soup. This hearty soup is a winner and will definitely be made again!


White Bean and Kale Soup
 
Author:
Ingredients
  • 1 tbsp. olive oil
  • 1 onion, chopped
  • 4 carrots, cut up
  • 4 stalks of celery, chopped
  • 5 cloves garlic, chopped
  • 2 tsp. salt
  • 2 tsp. fresh ground pepper
  • 3 small potatoes, peeled and sliced (I used purple, but you can use your preference)
  • 1 bunch of kale, washed and trimmed and chopped
  • 2 cans of white beans, rinsed and drained
  • 1 can of diced tomatoes
  • 2 tsp. basil
  • 2 tsp. oregano
  • 2 tsp. thyme
  • 6 cups of vegetable broth
  • 3 cups water
  • Additional salt and pepper as needed
  • Soup noodles (alphabet or any variety will do) optional
Instructions
  1. Heat up the olive oil in a large soup pot
  2. Add in the onions, carrots, celery and garlic and cook a few minutes to soften.
  3. Stir in the salt and pepper
  4. Add in the kale and the potatoes and the kale and cook a couple of minutes
  5. Add white beans, tomatoes, broth and the water - along with the spices
  6. Bring the soup to a boil
  7. Turn the heat down and let simmer while covered for at least an hour.
  8. If you'd like some noodles in your soup, add them about 15 minutes before serving.
  9. Taste and adjust seasoning.
  10. Serve and enjoy!

white-bean-soup-in-spoon

Kale and Butternut Squash Salad

kale-for-top

The first time that kale showed up in my CSA, I was petrified and had no idea what to do with the abundance of curly leafy greens sitting in my kitchen. Ever since then though, I have learned to love kale and all of its applications. While I love kale cooked in dishes like frittata and roasted kale, it’s also great raw, in a salad.

Massaged kale is a great way to eat raw kale. When you massage some kale with a bit of kosher salt, the kale begins to soften and break down pretty quickly. It only takes a few minutes to knead it to perfection.

As you may already know, I love fall veggies. The abundance of greens and gourds make me so happy. I seem to be roasting up squash weekly. The massaged kale pairs very well with the roasted butternut squash. I thought I’d share with you this fantastic salad.

I began by peeling and cubing my butternut squash. I sprinkled it with olive oil, salt, pepper, cloves of garlic and fresh herbs. I then roasted it at 400 for about 40 minutes.

cut-up-squash

While the squash roasted, I washed, trimmed and cut up the kale.

cut-up-kale

I placed the kale in a large mixing bowl and sprinkled some kosher salt over the kale. With my clean hands, I kneaded the kale well. Massaging the kale quickly brought out the water in the kale and broke it down. You will see in the before and after pictures of the kale how much it reduces as you massage it!

kale-before-and-after

I dressed the kale with some chopped shallots, pumpkin seeds, dried cranberries, ed wine vinegar, olive oil, salt, pepper and that yummy roasted squash.

kale-for-top

This salad is so delicious  and keeps well in the fridge for a few days. Hope you enjoy!

Kale and Butternut Squash Salad
 
Author:
Recipe type: Salad
Ingredients
Roasted Butternut Squash
  • 1 small butternut squash, peeled, seeded and cubed
  • 1.5 tbsp. olive oil
  • 1 tbsp. chopped fresh thyme
  • 1 tbsp. chopped fresh rosemary
  • 5 cloves smashed garlic (optional)
  • 1-2 tsp. salt
  • 2 tsp. ground pepper
Kale Salad
  • 1 bunch of kale
  • kosher salt
  • 2 tbsp. olive oil
  • 1 tbsp. red wine vinegar
  • additional salt and pepper to taste
  • 2.5 tbsp. pumpkin seeds
  • 2 tbsp. dried cranberries
  • 1 chopped shallot
Instructions
For the Butternut Squash:
  1. Preheat the oven to 400
  2. Peel and cube the butternut squash
  3. Toss the squash with olive oil and spread over a baking sheet
  4. Sprinkle over the herbs, salt and pepper
  5. Bake in the oven for about 40 minutes, checking on the squash and flipping, every 15 minutes.
  6. Remove from the oven once it's browned, but but not overdone. Cool.
For the Kale and Salad:
  1. Wash and trim the kale. Cut away the tough stems.
  2. Chop up the kale and place in a large mixing bowl.
  3. Sprinkle some kosher salt over the kale
  4. With you clean hands, knead the salt in to the kale. Knead for about 3-5 minutes. You will see the kale reduce and soften. The moisture will seep out of the kale.
  5. Toss the kale with the olive oil, vinegar, salt and pepper.
  6. Mix in the rest of the salad ingredients, along with the butternut squash.
  7. Enjoy!

kale-salad

Kale and Mushroom Frittata

kale-and-mushroom-frittata

Have I ever told you how much I love the summer’s bounty of fresh greens? Between my CSA and my local farmer’s market, I am able to get some amazing fresh and local goodies. It really pushes me to do more with what I have on hand. It also prevents me from reaching for easy and quick processed foods. I love finding new ways to cook with fresh ingredients. I’ve been having some great results.

My mom taught me about frittatas on a visit when I first became a mother. She showed me how a frittata could be the answer to a fast and easy dinner. It comes together quickly and it’s a pretty forgiving dish – allowing you flexibility with ingredients.

I picked up some amazingly fresh kale at the market and I knew I wanted it to be used for a main dish. I didn’t want it relegated for a simple roasted side dish. I settled on this frittata which did not disappoint.

I chopped up some shallots and garlic and sautéed in olive oil along with some salt, red pepper flakes and fresh ground pepper. I then added some kale and cooked for another few minutes.

Kale and Mushroom Frittata

Next, I added some cut up baby bella mushrooms to the pan and sauteed a few more minutes.

Kale and Mushroom Frittata

I didn’t want to cook the greens and mushrooms too much. I wanted there to be some bite in the finished dish. I beat some eggs with some milk, salt and pepper in a small bowl and then added it to the pan.

kale-with-eggs

I let the eggs set a little bit and then added spoons of goat cheese around the pan.

Kale and Mushroom Frittata

I then transferred the pan to the oven and broiled for a few minutes until set.

I served the frittata with a simple green salad. Delicious! This is perfect for any meal of the day!

frittata-sliced

Kale and Mushroom Frittata
 
Author:
Recipe type: Brunch, Main Dish
Ingredients
  • 1 tbsp. olive oil
  • 2 tsp. sea salt
  • 2 tsp. ground pepper
  • 1 tsp. red pepper flakes
  • 2 shallots, chopped
  • 4 cloves garlic, chopped
  • 3 cups chopped kale
  • 8 oz. baby bella mushrooms, quartered
  • 6 eggs
  • ¾ cup milk
  • 1 tsp. sea salt
  • 1 tsp. ground pepper
  • 4 tbsp. goat cheese
Instructions
  1. Heat olive oil in a large, oven-proof saute pan
  2. Saute the garlic and shallots for a few minutes
  3. Add in the chopped kale and cook for a few minutes.
  4. Add in the mushrooms and cook another 2 minutes.
  5. Mix up the eggs with the milk in a small bowl. Add in the spices.
  6. Pour the egg mixture in to the kale mixture and let set a bit.
  7. Spoon in the goat cheese around the frittata.
  8. Transfer the pan to the oven and broil for about 4-5 minutes, until completely set and the edges have browned a bit.
  9. Slice in to wedges and serve. Enjoy!

 

VeganMoFo: Crispy Oven Roasted Kale

I picked up some beautiful looking kale at  the farmer’s market the other day. .

I still remember the first time I had kale. It was around this time about 6 years ago. It came in my weekly CSA and I had no clue what to do with it. There was a ton of kale in that box. I could have probably made 3 meals worth of kale.

I have come a long way since that day, but my favorite way to prepare kale is still the way I made it that first time – a simple oven roasted kale. You come out with some lovely crispy kale. It’s a perfect side dish to any meal and so easy to make!

Oven Roasted Kale


Oven Roasted Kale
Ingredients:

1 bunch of kale – around 5 “stalks”
1 tbsp. olive oil
1 tsp. sea salt
1 tsp. freshly ground pepper
3 tsp. chopped garlic

Directions:

Preheat oven to 375.

Wash the kale and trim the tough stems off. Cut in whatever size you like.

Spread the kale on a baking sheet.

Sprinkle with the olive oil, garlic and spices.

Bake for around 15 minutes. Check on it at around 10. The edges of the leaves will get crispy and will darken.

Enjoy!

Oven Roasted Kale
veganmofo
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