Braised Kale Frittata

Braised Kale Frittata


6 large eggs

4 large egg whites

3/4 teaspoon kosher salt

1/2 teaspoon black pepper

1/2 ounce Gruyère or Parmesan cheese, grated (3 TBSP)

2 tablespoons chopped oregano

Cooking spray

2 cups kale chiffonade

3/4 cup chopped cherry tomatoes


Preheat oven to 375°F. In a large bowl, whisk the first 6 ingredients (through oregano).

Lightly coat an 8-inch ovenproof cast-iron or nonstick skillet with cooking spray. Heat over medium. Add the kale and tomatoes. Cook, stirring, until hot (about 3 minutes). Add the eggs and swirl to distribute.

Transfer to the oven and bake until set and hot (about 20 minutes). Cut in wedges.

Crispy Eggplant with Kale Pesto Fettuccine


  • 1/3 cup all-purpose flour

  • 1 egg

  • 1 cup panko breadcrumbs, crushed

  • 4 tablespoons grated Parmesan, plus more to serve

  • 1/4 teaspoon salt

  • 1 teaspoon dried Italian seasoning

  • 1 teaspoon dried shallots, crushed

  • 1 eggplant, sliced into ½ inch thick coins

  • 2 tablespoons olive oil

  • 10 1/2 ounces fettuccine or tagliatelle, (maybe spiralized zucchini?)

  • Herby Kale Pesto (recipe follows) or 5 ounces storebought pesto

Preheat oven to 400 degrees. Place flour in a shallow bowl. In another shallow bowl whisk the egg with 1/4 cup water. In third bowl, mix breadcrumbs with Parmesan and other spices.

Dip both sides of eggplant slices first in flour, then in egg and finally in breadcrumbs. Lay on baking tray and drizzle or spray with olive oil. Bake for 10 minutes, flip over and then bake for an additional 10 to 15 minutes until golden brown and crisp.

Meanwhile, cook the pasta in a large pot filled with salted, boiling water according to instructions on the box. Drain pasta and stir in pesto. Serve with baked eggplant and more Parmesan.


1 lemon

1 garlic clove, peeled and minced

3 1/2 ounces kale, chopped

Large handful basil leaves

4 tablespoons olive oil, or more to desired consistency

2 tablespoons grated Parmigiano-Reggiano

Large pinch of salt

1 ounce walnut halves

Zest lemon and cut in half. Add juice of one half to the bowl of a food processor with zest. Add minced garlic and remaining ingredients. Blend until a paste forms. Use immediately or store in a lidded container in fridge or freezer. Makes 6 ounces.

Creamy Kale Salad

Creamy Kale Salad

4 cups chopped kale (ribs removed)

¼ cup chopped red onion

3 tbsp raisins (or cranraisins)

½ cup Greek style plain yogurt

¼ cup mayonaise

2 tsp sugar

1 lemon zested and juiced

3 tbsp sunflower seeds


  • Mix kale, onions, and raisins in large bowl

  • Whisk yogurt, mayonaise, sugar, lemon zest, and lemon juice together in a small bowl

  • Pour over the kale mixture and toss to coat. Refrigerate 2 hrs to overnight

  • Sprinkle sunflower seeds over salad and toss to serve.

Sausage and Kale Soup

Here’s a Kale soup recipe that Cindy and I have had many times and it is delicious. Grandson Cyrus also loves it and fixes it for his folks from time to time. That in itself is amazing!

  • 2 bratwurst links (remove casing and crumble)
  • 2 T Olive oil
  • 1 Large chopped onion
  • 2 minced garlic cloves
  • 2 small chopped potatoes
  • 2 T fresh parsley
  • 1 bunch fresh kale (cut up-ribs removed)
  • 2 quarts chicken stock
  • salt & pepper

Heat oil in large pot. Add sausage and sauté 3 minutes. Add onions, garlic, potatoes, and sauté for 5 more minutes. Then add parsley, kale, and chicken stock. Season with salt and pepper. Simmer about 45 minutes. Enjoy


Sautéed Kale With Bacon

• 6 slices bacon, chopped
• 2 small spring onions, chopped
• 2 cloves garlic, chopped
• 1 1/2 pounds kale, tough stems removed, leaves rinsed well and left damp, coarsely chopped
• 2 tablespoons butter
• 1/2 cup chicken stock
• 1/4 cup heavy cream
• 1 teaspoon fresh lemon juice
• Salt and freshly ground black pepper

In a large saute pan, cook the bacon over medium-high heat until crisp. Remove with a slotted spoon and drain on paper towels. Drain off all but 2 tablespoons of fat from the pan.

Return the pan to medium-high heat. Add the butter and when melted, add the onions and garlic, and cook, stirring, until soft, 3 minutes. Add the damp kale and stir to combine. Add the stock and stir. Cover, reduce the heat to medium-low, and cook, stirring occasionally, until the kale is tender, about 5 minutes. Uncover, add the cream and lemon juice, and increase the heat to medium-high. Cook, stirring occasionally, until most of the liquid has evaporated and the kale is very tender. Add the bacon and adjust the seasoning, to taste.