Eggs. You got to love them. Inexpensive, they make for quick meals and tasty meals. A few weeks ago I wrote about a kale frittata. It was great but on the thin side. I like thicker "meaty" frittatas. At a friend's suggestion, I decided to try my 10 inch cast iron skillet (as opposed to the 12 inch All Clad skillet), and it was definitely thicker though it took longer to cook, a trade off.
I followed the recipe I previous wrote about but used a 10 inch cast iron skillet. I also decided to spice up the kale. This sized skillet can hold up to 12 eggs (really full) plus filling. 10 eggs is probably better. You'll probably need 20 minutes in the oven but check after 10 minutes. It definitely made for a thicker hunkier slice which was thoroughly enjoyed by friends.
For about 2 cups of curried kale, use the following recipe:
- 1 bunch of kale
- 1 medium onion, chopped
- 1/2 tsp garam masala
- 1/2 tsp mustard seed
- 1/2 freshly ground cumin
- 1 tbs oil
- salt to taste
Heat oil over medium heat in a large skillet, add mustard seed and cover skillet with lid until you the popping finishes. Add onion, saute for 7 minutes until lightly golden. Add cumin and garam masala, and saute for another minute. Add kale, and cook until desired tenderness is reached. Add salt.