Anywho, I reaped the nutritional rock-star benefits of kale all week, paired with some eggs and, finding some Michael Ruhlman inspiration, folded into a crepe with a diced onion (the mysteries of onion dicing revealed). Here's how:
For all three dishes, I washed and chopped up about two cups of kale leaves, put them in a bowl with a tablespoon or two of water, and microwaved them for about two minutes to soften the tough leaves while keeping the nutrients in tact.
For the crepe dish, I first made a crepe batter by combining 2 ounces flour, 2 eggs, 4 ounces chicken stock and some salt in a bowl (a BIG bowl) and beating it with a whisk until it goes from this:
Then I put it in the fridge while I prepared the other parts of the dish, because Ruhlman says letting the batter rest for 30 minutes or more will allow the flour to hydrate and absorb the liquid.
Next I made an onion relish from a classic Julia Child recipe by dicing an onion and putting it in a medium heat pan with a tablespoon of butter. The onions went from this:
|The crepe was admittedly a little too thick, as you might observe in the pic, but not terrible for a first-timer.|
For the kale & egg recipes, bring a nonstick pan to medium heat, add some olive oil, and toss in the leaves. After they begin to wilt, add salt, pepper, vegetable stock, about 1 teaspoon of yellow mustard (yup, the kind from a jar) juice from 1/2 an orange, a dash of white wine vinegar, and a teaspoon of two of your favorite hot sauce (taste and decide whether more is needed).
In a separate bowl (a BIG one) I beat four egg whites with similar ingredients: milk, salt, mustard, OJ, and hot sauce. I mean, I beat the **** out of the eggs until they were nice and frothy and my shoulder was dislocated. For the omelet, I used less milk, no more than 3 tablespoons, and added it to the pan once the kale was really nice and cooked down. Taste your kale to know when to add the egg. It should taste cooked through -- the rawness/toughness should be gone.
Pour the egg into the pan and let it set, cooking untouched for about four minutes. You might need to add a bit more fat (a touch of butter or oil) at this point to prevent sticking. Once the omelet is completely set (you should be able to lift an edge up cleanly with a spatula) fold it over onto itself and let the middle finish cooking. It should start to brown on the underside. Then flip and let the opposite half brown, too.
|Ingredients for a delightful kale-egg scramble|