I was finishing off what was left of the fresh food in the refrigerator when I noticed a huge amount of kale. Having made an egg/cheese/sausage cup recently, I figured this wouldn’t be too hard. Here’s what I did:
2 cups chopped kale
1 garlic clove, sliced thin
1 tablespoon olive oil
1/4 teaspoon crushed red pepper
8 large eggs
1/4 teaspoon salt
A few shakes of ground black pepper
1/2 teaspoon thyme
Crumbled goat cheese
I removed the kale ribs and cut the leaves into 1/2 inch strips.
Then cooked the garlic in the olive oil in a skillet for like a minute. Then I added the crushed red pepper and kale and cooked it till it wilted.
Whisked the eggs salt and pepper in a bowl, added the thyme and kale.
I sprayed 8 silicone muffin cups with organic olive oil and poured the mix in. I crumbled goat cheese on the top. It looked terrible. I felt as though there was not only too much kale, but that the kale was cut way too big.
Either way, it was too late now…I baked it at 350 for about 20 minutes, which was when I noticed they had popped up.
I’ve never seen this before, but they literally popped up out of the cups, LOL! This made it real easy to remove them.
I LOVED the goat cheese kick, and felt it would do better with more throughout. I would also cut the kale very small and put in a little less next time.
My husband ate 5 of them! But again, who knows if that means it tasted good or not. I fear he’d eat soup off the floor if I asked him to. My son wouldn’t eat it, he just screamed. Then again, he hates eggs.
So, now I’m down to fingerling potatoes, a single apple, and some grapes for fresh produce. Will start on the frozen stuff soon.