The best thing about letting kale overwinter in your garden are the buds in the spring, they are delicious. Kale buds, also called kale florets or kale raab, have started to show up at farmers' markets so snap them up when you can. Note that you can also use the buds of collard greens, they are a little sweeter in flavor than kale buds. The flowers are edible too so if your kale buds have any flowers attached, you can use those as a garnish. Sprinkle kale flowers on top if desired.

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Ingredients

2
Original recipe yields 2 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Rinse and dry kale raab. If kale raab is very large, cut in half lenghwise.

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  • Heat oil in an 8-inch cast iron pan over medium heat. Add kale raab and fry until just wilted and bright green, 1 to 2 minutes, turning them once or twice. Do not let them brown. Remove from the pan with a slotted spoon or fork.

  • Lightly beat eggs in a bowl. Add Parmesan cheese, milk, salt, and pepper. Stir well to combine.

  • Add more oil to the pan if needed so the entire pan is covered with a thin layer of oil. Pour egg mixture into pan and cook over low to medium heat until the bottom starts to set, 3 to 5 minutes. Distribute kale raab in a decorative pattern on top and cook until eggs are set at the bottom but still moist on top, about 5 minutes.

  • Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Broil until eggs are fully set and top is lightly browned, 30 seconds to 2 minutes.

  • Remove from the oven and sprinkle with kale flowers. Serve hot or at room temperature.

Nutrition Facts

236.4 calories; 16.9 g protein; 8.2 g carbohydrates; 284 mg cholesterol; 306.3 mg sodium. Full Nutrition

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