|I <3 kale.|
While kale is pondering my request, I have gone ahead and made lunch with it. I adapted a recipe from Serious Eats and hoped for the best. However, problems arose when I became over zealous with the kale. The amount in my CSA bundle was more again by half than what the recipe called for. My brain started in with self talk sentences like, "Well, if they were talking a packed two cups, it's only a little bit over," and "If I don't use up this kale this very instance, it will completely go to waste and my mother will somehow know and remind me about the good children starving in Timbuktu who would love to eat some of this kale." Needless to say, it all ended up in the dish.
One phenomenal thing about this recipe was that it was ideal for parenting while cooking. It is full of "occasionally stir" and "caramelize over medium heat" directions. The dish is easy to assemble, the prep fits nicely in with itself, and the results are hearty and filling, while retaining a place in the summer menu via the fresh taste of the greens. It is a meal in itself, but would do well served with good bread and a salad on the side. I don't think I'd do a green salad with it, but a carrot or fennel salad would be a perfect addition.
So, the moral of the story is that kale and I have achieved a truce. Though the discovery of its relation to broccoli may make me chuckle, I am sure we shall grow to appreciate each other in time. Until that day, I shall refrain from replying, "It has kale in it," when asked how a dish tastes and shall work toward the goal of making peace between Dave and Swiss Chard.
Potato and Kale Frittata
Adapted from Serious Eats who adapted it from Eggs on Sunday
4 T olive oil
4 medium potatoes, peeled and diced to 3/4 inch
1 large onion, diced
1 bunch kale, torn from stems into pieces (about 2-3 cups total, depending on how much you like kale)
2 T chopped parsley
6 eggs, beaten
splash of milk
salt and pepper
1/2 cup grated swiss cheese
1. Heat olive oil in a medium skillet over medium heat. Add olive oil. Add potatoes and onions. Turning occasionally, allow to cook until potatoes are softened and onions are caramelize, about 15 to 20 minutes. Add kale to pan. Combine gently, and allow to cook until kale is softened and bright green, about 4-5 minutes.
2. Meanwhile, grate cheese and chop parsley. Beat eggs and milk together. Preheat the broiler.
3. When kale has completed cooking, turn off heat and season with salt and pepper. Return to heat and pour egg mixture into pan. Even out the top and sprinkle the cheese over it. When mixture is cooked around edges, but still runny in the middle, place under the broiler for several minutes until the top is puffy and browned. Share and enjoy.