I’m so thrilled that the kale in my garden is producing enough at last to provide such a wealth of nutritious and delicious greens for our table! Growing kale this year hasn’t been a walk in the park, oh my, no! We had a bit of a hailstorm kerfuffle a couple of weeks ago which made mincemeat (figuratively speaking) of the kale, and just about when they were beginning to recover from that, I had quite an infestation of Small White cabbage moths, but I’ve dealt with that and the kale has recovered quite nicely.
Now I know that you don’t live under a rock, so you’ve heard how great for you kale is, but if you want to learn more, you can check out the post that I wrote about it. There are some great recipe ideas in there, too. Isn’t this fun? My linking to my other posts is just fun, and I hope it’s helpful to you.
If you don’t have kale in your garden, the good news is that because it is such a popular and awesome and trendy green at the moment, it’s fairly easy to find it at farmer’s markets and grocery stores. It’s worth looking for, because it’s an exceptionally nutritious veggie.
So now, since I planted three varieties of kale–no! four!–in large quantities, I’ll have the pleasure of using kale in any way I can dream up for many months to come! Soups, smoothies, stir-fries, and more, all are great ways to use kale. But first, I made a wonderful frittata using shredded kale and fresh mushrooms and onions. Yum! Here’s the recipe for you:
- 2 Tb butter or olive oil, plus 1 Tb butter or oil
- 5 or 6 GOOD eggs
- ½ cup freshly grated Parmesan cheese
- salt and freshly ground black pepper, to taste
- Minced fresh parsley leaves for garnish
- ½ cup diced sweet onion
- 2 cups washed, shredded, and drained kale (remove center rib)
- 1 cup (or more!) sliced fresh mushrooms
- Preheat oven to 350.
- First, saute kale, onions, and 'shrooms in the 1 Tb butter or oil, 5 to 10 minutes, in an oven-safe skillet. (Cast-iron is my choice.)
- Beat together eggs, cheese, salt and pepper.
- Melt 2 Tb butter or oil in same skillet, and add egg mixture to the sauteed veg.
- Turn heat to medium-low and cook for about 10 minutes, until bottom is firm.
- Transfer your skillet to the oven and bake, checking every 5 minutes or so, just until the top of the frittata is no longer runny, 10 to 15 minutes more. Garnish with chopped parsley and more parmesan cheese. Enjoy!
There you go! This stirs together very quickly, and you can toss other veggies into it, too, if you feel like it: diced summer squash or zucchini, itty broccoli florets or whatever is your current favorite. I do love a meal that doesn’t require a zillion different pots and pans to make it, don’t you?
Have fun making your frittata!
- KALE–what’s the big deal, anyway?
- Building a hoophouse, Phase 6: getting down and dirty!