Let's talk food...
I made this kale scramble and it was amazing! And super easy to whip up when you are trying to get rid of those ingredients that sit in your fridge for days. That's what inspired me to make this scramble in the first place. I looked in the fridge at what I had and thought, "I can work with that', so that's what I did! So I am so happy to share with you my recipe for my Kale Scramble!
Total Time: 30 mins
1/2 cup cheese (I used a Mexican blend)
Half a pepper (any color-I used red)
3 cups kale
4-5 small potatoes
6 pieces of bacon
2 tablespoons of olive oil
1 tablespoon onion powder
1 tablespoon garlic powder
1/2 tablespoon southwest chipotle (I used Mrs. Dash)
1 tablespoon parsley
Salt & Pepper
1/2 teaspoon of crushed red pepper (if you want to add some heat)
1.) Prep you kale. I line a baking sheet with tin foil and spray some oil to prevent sticking.
2.) Prep your potatoes and pepper by cutting them into small cube size pieces. Sit aside.
3.) Place 3 cups on Kale on baking sheet, drizzle 1 tablespoon of olive oil onto kale.
4.) Massage oil into kale. The kale should have a florescent color to it at this point. Coat kale in salt and pepper. Add 1/5 tablespoon of onion and garlic powder on kale as well.
5.) Bake kale for 10-12 minutes at 375 degrees.
6.) While the kale is in the oven, put 1 tablespoon in a pan (I used a cast iron skillet). When it is hot add in bacon. Cook bacon until desired crispiness.
7.) Take bacon out of the an and set aside. Keep the bacon fat and grease in the pan! You want to use those juices for the potatoes.
8.) Add potatoes and pepper into skillet. Sauté on medium high heat until the potatoes have a golden brown color on them.
8.) Season potatoes and peppers with salt and pepper, 1/5 tablespoon of onion and garlic powder also the 1/5 tablespoon of southwest chipotle season. Also add in the parsley and crushed red pepper at this point. I also add a dash of olive oil after all the seasoning so they have something to stick to.
9.) Push the potatoes and peppers to the side of the pan. Whisk 4 eggs until they are frothy. Pour in 4 eggs into empty side of an and gently move them around until fluffy and not liquid anymore.
10.) Combine eggs, pepper and potatoes together in the pan. Gently fold in roasted kale into scramble.
11.) Add cheese to top of scramble and turn heat to low until cheese has melted.
12.) Serve scramble with bacon on the side or crumble bacon on top, your choice! I also served this delicious scramble with a side of orange juice.
What’s great about this recipe is you can half it if you don't want something so large. This recipes feed my boyfriend and I, plus there was enough leftover for him to take to work the next day. Let me know what you think of this recipe!
Till next time folks,