ARCHIVE: Skillet Scramble with Kale and Garlic

Serves 2 / Prep tip: To roast garlic, instead of cooking in oil as is the common method, put peeled, whole cloves in an ovenproof dish and cover with water. Cover with foil and cook at 375 degrees for at least one hour, or until cloves are very soft. Serving tip: Serve atop toasted whole-grain pita or naan.

1 large (10 ounce) organic Yukon gold potato

1 tablespoon butter

4 eggs, lightly whipped

4 cloves roasted garlic, thinly sliced

1/2 cup steamed, chopped kale

1/4 cup crumbled goat cheese

1. Gently boil whole potato (skin on) until tender. Drain; when cool enough to handle, cut into 1/4-inch cubes. Melt butter in a 10-inch cast-iron skillet or ovenproof sauté pan. Turn heat to medium-low and add potatoes. Cook slowly until golden brown, about 15 minutes. Season with salt.

2. Preheat broiler. Move potatoes in a pile to one side of skillet. Pour eggs into other side and lightly scramble. When eggs are not quite fully cooked, add garlic and kale and fold together with potatoes. Season to taste. Top with goat cheese and lightly brown under broiler.

PER SERVING: 428 cal, 51% fat cal, 24g fat, 13g sat fat, 461mg chol, 23g protein, 30g carb, 4g fiber, 304mg sodium

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