Kale has been given a bad rap for being a tough, bitter green. And let's face it; if you haven't had it cooked correctly, it IS tough and bitter!
I have to admit, I haven't been a convert for very long. In fact it was just recently, in the most magical place on earth (no, not Disney), that I ventured a try.
The magical place you ask? Asheville NC. Everything tastes great in Asheville, so why not try kale there? I immediately came home and made it as a side dish. Another yum!
So when it was prominently displayed at the market this week, a frittata immediately jumped in my mind as an easy and light meal.
Don't know what it is, but there is something about bitter greens, pungent garlic and creamy eggs that screams "comfort meal" - you know, the term usually reserved for carby potatoes or pastas.
See you can have your comfort and protein too!
One pound kale, stems and ribs removed
3 cloves garlic, diced
2 tablespoons olive oil
8 eggs, beaten
1/2 cup milk
1/2 cup creamy goat cheese (lets face it, you can use any cheese you wish!)
1/3 cup diced tomatoes
1/2 teaspoon ground nutmeg
salt and pepper to tasteIf you're using green kale boil it in a pot of salty water for five minutes to tenderize it.
Preheat the oven to 425 F.
In a large regular non-nonstick skillet, heat the oil, and garlic together over medium heat until the garlic is lightly toasted 1-2 minutes.
Add the drained kale and sautee until tender. Add in the nutmeg and salt and pepper to taste.
Mix the milk and cheese into the eggs then pour over the kale. Sprinkle the eggs on top. Use a spatula to make sure the eggs surround the greens.
Cook over medium heat for five minutes until the eggs start to set. Remove from burner, and place skillet in oven. Bake in oven until the eggs are completely set and the top is lightly brown - 5-10 minutes.