There are very few things I enjoy about the winter. Snow days, getting to wear my riding boots, an excuse to stay inside and kale. Its leafy green goodness begs me to bake them into salty chips, but once in a while, I like to change it up; include them in a hot dish as opposed to making kale chips or tossing a few leaves into a salad. It is, after all, an extremely versatile vegetable and a superfood (bonus!).
1 1/2 pounds kale (I eyeballed it)
2 tablespoons extra virgin olive oil
1/2 pound mushrooms, sliced
Salt and freshly ground pepper
1 teaspoon finely chopped fresh rosemary
5 large garlic cloves, minced
1/2 cup Gruyère cheese, grated (2 oz.)
1/4 Parmesan, grated (1 oz.)
1/2 cup milk
Preheat the oven to 375 degrees. Oil a 2-quart baking dish.
Bring a large pot of water to a boil, salt abundantly and add the greens.
Cook for 3-5 minutes or until just tender.
Transfer to a bowl of ice water, then drain and squeeze out water.
Heat the olive oil over medium heat in a large nonstick skillet
Add the the mushrooms and cook, stirring often, until tender, about eight minutes.
Add salt and pepper to taste, and the rosemary and garlic.
Cook for another minute.
Add the greens, and stir together for another minute or two.
Whisk together the eggs and milk.
Add salt and pepper, and stir in the cheeses and mushroom/kale mixture. Scrape into the baking dish. Bake 35 to 40 minutes until browned and sizzling. Serve hot, warm or room temperature.
I’d also like to honorably mention the other star players in this dish:
rosemary – you lend such a nice hint of flavor; mushrooms – you soak up garlicky flavors like nobody’s business; cheeses – you know I love you; eggs – this wouldn’t have been the same without you.