Rating: 3.5 stars
2 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0

Kale can be tough to work with as it's generally bitter, but this recipe makes it tasty! Versatile, this dish can be served as a savory breakfast dish or main dish at dinner. This recipe was adapted from Regina Schrambling's Collard Squares.

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Recipe Summary test

prep:
25 mins
cook:
30 mins
total:
55 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C).

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  • Heat 1 tablespoon olive oil over medium-high heat in large heavy skillet. Add red onion; cook and stir 3 minutes. Add garlic; cook and stir 2 minutes. Add kale and continue to stir until kale is wilted, about 5 minutes. Place kale mixture in a large bowl.

  • Gently toss kale with tamari sauce, Romano cheese, whole wheat bread crumbs, eggs, oregano, sea salt, and black pepper until well combined.

  • Lightly coat an 8x8-inch baking pan with 2 teaspoons olive oil; pour in egg and kale mixture. Distribute chopped pickled picante peppers on top.

  • Bake in the preheated oven until eggs are well set and the top is lightly browned, 20 to 25 minutes. Cut into squares to serve.

Nutrition Facts

360 calories; protein 23.1g; carbohydrates 21.5g; fat 21.7g; cholesterol 276.5mg; sodium 703.2mg. Full Nutrition
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