Ingredients
Scale
- 3 large ribs of kale
- 1 teaspoon olive oil
- 1 – 3 cloves garlic, chopped fine
- 1 teaspoon olive oil
- 7 – 10 eggs
- Red Robin Seasoning (or salt) & freshly ground pepper
- 1/2 cup shredded Asiago cheese
- 1/2 cup shredded Italian blend of cheeses
Instructions
- Remove the ribs from the kale and put in a small mixing bowl. Pour the olive oil over the kale, toss to coat, and massage the leaves with the oil. This softens the kale leaves and eliminates bitterness.
- Once the kale has had a nice massage, chop it into small bits. You should have about 3 packed cups of kale.
- Chop the garlic. Rub the 2nd teaspoon of olive oil over the bottom of a cast iron or nonstick pan, then heat over medium heat. Add the garlic and saute for a few minutes, then add the kale, toss, then cover and cook for about 5 minutes, uncovering and stirring frequently, until the kale is a vibrant green color.
- Meanwhile, whisk the eggs in a bowl and then whisk in 4 – 6 spoonfuls of water. Season with Red Robin seasoning and freshly ground pepper.
- When the kale is done, pour the eggs over top of the kale in the pan, then sprinkle with the cheeses. Reduce heat to medium low, cover and let cook for 5 – 10 minutes or until the eggs are set and the cheese is melted. Enjoy while they’re hot!
Notes
RECIPE SOURCE: http://www.sumptuousspoonfuls.com/
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