This week has been a doozy. Nothing simple about it. Just a bunch of complicated things I wish I didn’t have to think about. Do you ever have weeks like that? Suffice it to say, I was in the mood for a simple dinner tonight to help me relax before it all starts up again this week.
Kale has become one of my favorite foods. I don’t love eggs so much, but every so often they hit the spot. I really like eggs with leafy greens. This frittata is about as simple as you can get –just onions, a little garlic, kale and eggs. No cheese, no superfluous add-ins, though I’m looking forward to making another very soon and loading it up with other goodies. Good for breakfast, brunch, lunch, dinner, snacks or just about any other time.
To round things out and keep it from being too healthy, I served it up with a side of smoked paprika home fries, also about as simple as you can get. I use diced potatoes, toss them into a little olive oil, let them get nice and crispy and add some garlic powder and smoked paprika. Magically delicious. Magically simple.
- 8-10 kale leaves, stems removed
- 1 Tablespoon olive oil
- 1 onion, diced
- 2 cloves garlic
- 6 extra large (or 8 large) eggs
- 2-3 Tablespoons milk (non-dairy, unsweetened is fine)
- a little water
- salt and pepper
- Wash the kale well, dry and rip into pieces or cut into ribbons.
- Heat olive oil in a large, 10-inch non-stick or cast iron skillet. Add the diced onion and cook until it softens and turns golden brown, about 15 minutes. (You can speed up the process by adding some water to the skillet and letting it evaporate as the onions cook.)
- Add the garlic and kale to the pan along with a little water to keep the kale from sticking to the pan. Continue cooking and season well with salt and pepper.
- Meanwhile, whisk the eggs with the milk. Add a little more salt and pepper to the eggs. When the kale has wilted and cooked down, remove the pan from the heat and pour the eggs over the kale and rearrange as necessary so everything is evenly distributed in the pan.
- Place pan in the oven and bake for about 15 to 20 minutes or until eggs are set. Let cool slightly before cutting into wedges.
- Serve with home fries.
- 1-2 Tablespoons olive oil
- 4-5 russet potatoes, diced
- 1-2 teaspoons smoked paprika
- ¼-1/2 teaspoon garlic powder
- sea salt and fresh ground black pepper, to taste
- Heat a very large non-stick or cast-iron skillet over medium-high heat. Add the oil and let it heat up for 30 seconds.
- Add the diced potatoes to the pan. Cook, stirring frequently, until they are almost tender, about 15-20 minutes. Then sprinkle the paprika, garlic powder, salt and pepper over the top.
- Continue cooking until the potatoes are very tender and the paprika smells toasted, an additional 5-10 minutes.
- Remove from the heat and serve.