Kale and Cheddar Scramble (AKA Green Eggs and No Ham) (GF)
Do you like green eggs and ham? I do not like them, Sam-I-am. I do not like green eggs and ham. -Dr. Seuss
These words of wisdom served as my inspiration for this post. I’m not the first to think of it, obviously; the blogosphere and the culinary world have all made their own versions of this dish. Some of these recipes involve making crepes. Some are artisanal sandwiches. And some are quite honestly pretty damn weird. While I hope to someday make these offerings myself (okay, probably just the first two), I decided to whip up my own version first. The best part about this recipe is you can make it differently every time: change up the cheese and the greens to what you think would be yummy! (I bet smoked gouda and chard would be really good. And so would feta and spinach. And so would mozzarella and basil. You get the idea.) I don’t really like ham, so I just omitted it from my recipe, but you can do you!
Scramble (serves 2-3)
1 tbsp. olive oil
1 shallot, finely diced
3 c. kale, chopped
1/2 c. sharp cheddar cheese
In a nonstick pan over medium heat, heat oil, then add shallots. Crack the eggs in a bowl and beat with a fork, then set aside. Add kale to the pan with the shallots and sauté for about 4 minutes, (it will shrink waaaaay down) adding a tablespoon or two of water if the shallots begin to burn. Move the kale mixture over to one side of the pan, then pour the eggs in. Let the eggs cook in the pan for about 30 seconds, then add the cheese and begin scrambling them in with the kale. Once the eggs are ALMOST cooked to your liking, remove pan from heat (they’ll continue to cook). Serve immediately with salt and pepper, and maybe a slice or two of sourdough toast!