Article reprinted with permission from Small Potatoes
This is a quick one-skillet meal that works for brunch or dinner and provides a creative use for kale.
3-4 medium-sized potatoes, red or yellow
1 bunch kale
salt and pepper
Preheat your oven to 350F.
- Rinse and slice kale into large ribbons. Wash potatoes and cut into about 1/2 inch cubes. (No need to peel.) Add the potatoes to a 10-inch cast iron skillet and cover with about an inch of water. Heat to a low boil and cook, uncovered, for about 5 minutes. Then, add the kale and continue to cook until wilted. Drain. Set aside on a dry cloth, and dry the skillet.
- Slice onion into about 1/2 inch cube. Heat about 2 tbls. butter in the skillet over medium-low. Add onions and saute for about 5 minutes.
- Gently squeeze kale and potatoes out in the cloth, so that they are dry. Add to the skillet. Sprinkle a little salt and pepper. Stir and cook for about 1-2 minutes. Spread the mixture out evenly in the pan.
- Scramble the eggs and pour into the skillet. Pour around the edge of the pan first and then into the center.
- Watch the eggs. When they begin to cook, lift the edge with a spatula and tilt the pan so the uncooked egg slides over the edge and begins to cook.
- Take skillet off heat and place in the oven. Bake for about 5 minutes or until the top is set.