KALE CAKES WITH SWEET HOT PEPPERS

Kale Cakes with Sweet Hot Peppers image

Kale can be tough to work with as it's generally bitter, but this recipe makes it tasty! Versatile, this dish can be served as a savory breakfast dish or main dish at dinner.This recipe was adapted from Regina Schrambling's Collard Squares.

Provided by melissa-henry

Categories Breakfast and Brunch Eggs

Time 55m

Yield 4

Number Of Ingredients 12

Previous Next

Ingredients

1 tablespoon olive oil
½ red onion, chopped
5 cloves garlic, minced
1 bunch kale, stems removed and chopped
1 teaspoon tamari sauce
1 cup grated Romano cheese
¼ cup whole wheat bread crumbs
6 eggs, beaten well
1 bunch fresh oregano, chopped
1 pinch sea salt and ground black pepper to taste
2 teaspoons olive oil
5 pickled picante peppers (such as Trader Joe's Peri Peri Peppadrops®), chopped

Steps:

Preheat oven to 350 degrees F (175 degrees C).
Heat 1 tablespoon olive oil over medium-high heat in large heavy skillet. Add red onion; cook and stir 3 minutes. Add garlic; cook and stir 2 minutes. Add kale and continue to stir until kale is wilted, about 5 minutes. Place kale mixture in a large bowl.
Gently toss kale with tamari sauce, Romano cheese, whole wheat bread crumbs, eggs, oregano, sea salt, and black pepper until well combined.
Lightly coat an 8x8-inch baking pan with 2 teaspoons olive oil; pour in egg and kale mixture. Distribute chopped pickled picante peppers on top.
Bake in the preheated oven until eggs are well set and the top is lightly browned, 20 to 25 minutes. Cut into squares to serve.

Nutrition Facts : Calories 359.6 calories, Carbohydrate 21.5 g, Cholesterol 276.5 mg, Fat 21.7 g, Fiber 3.4 g, Protein 23.1 g, SaturatedFat 8.1 g, Sodium 703.2 mg, Sugar 1.4 g