MAKES 6 TO 8 SERVINGS
Adapted from: Kale: The Complete Guide to the World's Most Powerful Superfood (Superfoods for Life) by Stephanie Pedersen
This is one of those simple, fast, filling, delicious dishes you see on brunch tables. In Australia, these are called “bakes.” In the States, they’re known as breakfast casseroles. Not that your guests care what you call this slightly exotic taste dish—they’ll just want to dig in!
INGREDIENTS
3 tablespoons extra virgin olive oil
¼ teaspoon minced fresh ginger
3 large onions, chopped
3 cloves garlic, minced
1 teaspoon ground turmeric
1½ cup cooked, steamed or blanched kale, squeezed dry and coarsely chopped
Salt and pepper to taste
4 tablespoons all-purpose gluten-free flour (if on approved list)
½ teaspoon baking soda
7 eggs, beaten
Optional: 2 tablespoons chopped parsley
Optional: paprika for garnish
1. Heat oven to 400°F.
2. Heat 2 tablespoons of the olive oil in a large skillet over medium-high heat. Add the ginger, onions, and garlic. Cook until soft, about 6 to 8 minutes. Add turmeric and kale to the skillet, seasoning with salt and pepper as desired. Cook until tender, about 10 minutes.
4. Turn off the heat and stir in 3 tablespoons gluten-free flour and the baking soda. Stir the eggs into kale mixture.
6. Prepare a 9- by 13-inch casserole dish by greasing with remaining tablespoon of olive oil and dusting with remaining two tablespoons of gluten-free flour.
7. Pour egg-kale mixture into prepared pan and place in oven. Bake until set, about 25 to 30 minutes. (You do not want to overcook; the dish will be a bit wobbly in the middle.)
8. Optional: Garnish with chopped parsley and/or paprika.
Adapted from: Kale: The Complete Guide to the World's Most Powerful Superfood (Superfoods for Life) by Stephanie Pedersen
This is one of those simple, fast, filling, delicious dishes you see on brunch tables. In Australia, these are called “bakes.” In the States, they’re known as breakfast casseroles. Not that your guests care what you call this slightly exotic taste dish—they’ll just want to dig in!
INGREDIENTS
3 tablespoons extra virgin olive oil
¼ teaspoon minced fresh ginger
3 large onions, chopped
3 cloves garlic, minced
1 teaspoon ground turmeric
1½ cup cooked, steamed or blanched kale, squeezed dry and coarsely chopped
Salt and pepper to taste
4 tablespoons all-purpose gluten-free flour (if on approved list)
½ teaspoon baking soda
7 eggs, beaten
Optional: 2 tablespoons chopped parsley
Optional: paprika for garnish
1. Heat oven to 400°F.
2. Heat 2 tablespoons of the olive oil in a large skillet over medium-high heat. Add the ginger, onions, and garlic. Cook until soft, about 6 to 8 minutes. Add turmeric and kale to the skillet, seasoning with salt and pepper as desired. Cook until tender, about 10 minutes.
4. Turn off the heat and stir in 3 tablespoons gluten-free flour and the baking soda. Stir the eggs into kale mixture.
6. Prepare a 9- by 13-inch casserole dish by greasing with remaining tablespoon of olive oil and dusting with remaining two tablespoons of gluten-free flour.
7. Pour egg-kale mixture into prepared pan and place in oven. Bake until set, about 25 to 30 minutes. (You do not want to overcook; the dish will be a bit wobbly in the middle.)
8. Optional: Garnish with chopped parsley and/or paprika.
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