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Baked Kale-Stuffed Delicata Squash. Recipe for Baby Kale, Mozzarella, and Egg Bake (and Ten More Ideas for Starting Your Day with Kale!) A couple of months ago I came up with a recipe for Spinach and Mozzarella Egg Bake, which turned out to be one of my personal favorite breakfasts. Then I discovered the fantastic Earthbound Farm Mixed Baby Kales at the store near my house, so of course I had to try the recipe using kale. I loved that version as well, and at first I just thought about adding a note to the spinach recipe saying that I liked it with kale. But I really wanted all my fellow kale fans to find this recipe, and knowing how the internet works, I decided this version deserves a recipe post of its own.

How much did I love this cheesy egg bake with baby kale? When I tested the recipe I ate this for breakfast three weeks in a row before I finally switched to something else! Here's the wonderful Earthbound Farm Ready-to-use Organic Mixed Baby Kales that made me try this recipe with kale. The baby kale only needs about a minute of cooking at high heat to wilt it before you put it into the casserole dish. Instructions: Crustless Kale Quiche. Crustless Kale Quiche: Gluten-Free September 12, 2012 Who loves breakfast for lunch or dinner? I do. I was craving something with kale, and I thought to myself, why not a Crustless Kale Quiche? My daughter, Leigh, decided to help me (payment for a new comforter she’s been wanting). Crustless Kale Quiche Prep: 20 minutes Cook: 30 minutes Yield: 6 servings 1 tablespoon olive oil oil2 cups fresh kale1 (8-ounce) package sliced fresh mushrooms3 pieces of turkey bacon, cooked and crumbled3 egg whites, beaten2 eggs2 cups shredded Italian cheese blend3/4 cup shredded sharp Cheddar cheese1/4 teaspoon ground black pepper 1. 2. 3. 17 Responses to “Crustless Kale Quiche: Gluten-Free” I find myself making a crustless quiche of some sort almost every week they are such quick and easy meals.

I'm not a fan of spinach so I love that you used kale in this! I just got on a quiche kick this weekend while in Colorado and cannot wait to try yours with the addition of kale. Oooh...that looks really good. . [ . . . ] [...] Brussels Sprouts Chips. If you’re a closet snacker like me, you’ll want to make these chips anytime you buy Brussels sprouts. Whenever I prepare my sprouts for roasting, I cut the stems off right at the base of the baby cabbages and pull off the outer leaves.

Nowadays, instead of chucking the leaves into the trash, I toss them in fat and bake them into crunchy chips. (Please discard the really wilty ones.) My thrifty Chinese mama should be very proud of her number two daughter. Here’s what to gather to feed 2-4 people: 2 cups of Brussels sprout leaves (outer leaves from 2 pounds of sprouts)2 tablespoons of melted gheeKosher salt to tasteLemon zest (optional) Here’s how you make ‘em: Preheat oven to 350°F.

Mix the leaves, ghee, and salt together in a large bowl. Line two large baking trays with parchment. Bake each tray for 8-10 minutes or until crispy and brown around the edges. Microplane some lemon zest over the chips (optional), and… …chow immediately. Looking for more recipes? Seared Brussels Sprouts with a Smoked Gouda Sauce and Freshly Grated Horseradish. Photos by Kevin Schuder This recipe was created exclusively for TreeHugger by Kevin Schuder, Executive Chef at Yield Wine Bar, to pair with a bottle of Mainliner from our featured green wine maker, Kaz Vineyard & Winery. Brussels sprouts are quite possibly the most hated vegetable by both kids and adults alike. More often then not the tiny little cabbages are over-boiled making them not only bitter but giving them an unpleasant texture as well. Roasting and searing are just a few simple ways to avoid this, and adding smoked Gouda cheese to anything never hurts!

Made with 100% Lenoir grape, this delicious medium bodied Mainliner red wine has lower tannins and higher acidity, making it really food friendly. "When I thought of what I would like to eat with it, smoked cheese immediately came to mind. Smoked Gouda Sauce 1 tablespoon butter1/2 cup medium diced onion1 teaspoon minced garlic1 teaspoon champagne vinegar (any light vinegar could work)1 cup milk1 cup shredded smoked gouda 1. 2. 3. 4. Roasted Brussels Sprouts and Shallots with Balsamic Vinegar.