Tuesday, November 29, 2011

Breakfast at Chez Mizrachi

Yom revi'i, 4 Kislev 5772.

This is a departure from the "I love Israel!" nature of this blog.  But my friend Batya has been asking me, gently but consistently, to involve myself in the Kosher Cooking Carnival.  And today I came up with a recipe that made me so happy, I had to share it.

Let's say you came up with half a kilo of Welt Family Freedom Farm organic kale (three lovely varieties, completely bug-free, b"H).  You've soaked and salted 'em; laid 'em out lovingly on towels to dry; divided the leaves into different piles for different purposes.

Now let's assume you've steamed some of your kale to eat with a plate of excellent beef, and the rest you've made into kale chips.  (Preheat the oven to 180 degrees Centigrade -- around 350 degrees Fahrenheit -- sprinkle washed and dried and chip-sized leaves of kale with olive oil and seasoned salt; bake for about ten minutes, until the edges are brown but not burned.  Delicious snack!)  Now you've got all these stems and tiny leaves left.  Not quite enough for -- anything.  But wait...

You're on this great low-carb, virtually no sugar (except for Shabbat) diet, which is working miraculously: you are never hungry; you are eating foods you enjoy; and you are consistently losing weight.  (Oh, how I wish they'd told me decades ago that meat and eggs and butter are health foods!)  Oh, yeah -- and the stomach problems you've had for years have vanished.

So...  you take some eggs and Parmesan, a little onion and garlic and those bits of kale, and you come up with

Kale, Garlic and Parmesan Omelet

1/2 T. butter
1 small onion, chopped
1/2 cup kale, chopped
1 large clove garlic, chopped
3 large eggs, beaten
1 oz. Parmesan cheese, grated
salt and pepper, to taste

Sauté onion, kale and garlic in butter at medium heat.  Remove vegetable mixture from pan.  Add eggs to pan; turn down heat to medium low.  When eggs are nearly set, season and add Parmesan.  Top with vegetable mixture.

Allow to set for a minute or two more; then, fold omelet gently before transferring to plate.  Sprinkle with a little of the slightly-too-brown kale that is the inevitable result of a phone call during the last batch of kale chips; add a few tiny cherry tomatoes for garnish.

Voilà!  A breakfast to kick-start your day.  Accompanied by an excellent cup of coffee, of course.

Check here at Batya's blog Me-Ander to see a collection of Kosher Cooking Carnival blog posts. And, if you have a kosher recipe or post about food you would care to share, please feel free to add your contribution here.

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