Kale Frittata-Nutrients Overload

My love for kale started two years ago after I went to the Green Gulch farm, also a Zen Center, to help out one day. I rescued few kale seedlings that were being composted since they didn't have space for them at the farm. Knowing how kale is good for you I decided to give it a try.



That year the little seedlings grew to giant plants with beautiful purple stems and tiny yellow flowers. This variety is called red russian kale, not sure why red since it is so purple, the Latin name is Brassica napus pabularia.

I didn't use them at all that first year, not sure why. I let the plants go to seeds and then added them to the compost pile, not giving it too much thought.

Brassicaceae, Cruciferae, or plants belonging to the Mustard family, make tons of tiny little seeds, a great way to propagate themselves. Those myriad of seeds survived the composting and were then unknowingly spread to my vegetable beds. To my surprise, little plants started germinating everywhere, and so life of the kale plant continued. I have to keep harvesting the plants since they are growing where I don't want them but they are so tender and flavorful, I could eat them raw. I am also letting few plants go to seed again so I will have more kale next winter and spring.

Frittata is such a great vehicle for lots of different vegetables. Sautée them in olive oil with chopped shallots or spring onions, add to beaten eggs and you have a very healthy meal. This frittata couldn't be more sustainable, all the ingredients except the oil, salt, and pepper come from my garden, or my chickens, feeling really blessed to have this little piece of land to cultivate.

Frittata with baby kale

Two spring onions or shallots
EVOO
Bunch of tender kale leaves
3 Large eggs
Salt and pepper to taste

Heat a non stick skillet and add 1 tablespoon of olive oil. Sautée the onions until translucent. Add the chopped kale and cook for 5 minutes, let cool. Beat the eggs with salt and pepper. Add the cooled kale. Heat a non stick skillet, add 1 tablespoon of extravirgin olive oil, then add the egg mixture. Cook on medium heat until very little liquid is left. With the help of a plate turn the frittata upside down into the skillet. Cook for two more minutes. Enjoy warm with a salad and some bread for a complete meal. Makes two servings.

Buon Appetito!