Nadda frittata, but a tasty pile of kale and potatoes

Kelly * July 23 * Brunch

So, I have conquered the kale we have received to date. We're a couple of days behind on the blogging, but we were both actually productive workers yesterday (and if girls can't keep jobs then girls can't have a CSA share and then girls won't blog). Anyway, we'll try to catch up in the next couple days.

Today's brunch was lovely. The goal was to plow through our kale and use some of the German butter potatoes we purchased from Visser's at last weekend's trip to the Holland, MI farmers' market. This was a success. The recipe I used came from SELF magazine. Somewhere between the picture and the recipe was a serious lie. Don't get me wrong, it was delicious, but 2 eggs and 2 egg whites will not emerge as a major component when mixed in with a full pound of kale. Again, it was delicious. It just wasn't really a fritatta.

What do you need:
1 yellow onion (sliced)
1 pound of kale (trimmed of stems, rough chopped, and blanched in boiling water for 3min.)
1 pound of German butter potatoes (boiled and diced)
2 cloves of garlic (rough chopped)
Oil (a smidge)
2 eggs
2 egg whites
2T water
1/2t smoked paprika

Sautée onions in a small amount of oil for 5 minutes. Add garlic and blanched, chopped kale and sautée on medium heat for 5 minutes. Add Boiled and diced potatoes.

In separate bowl, whisk 2 eggs, whites, water, and paprika.

In separate bowl, add veg mixture to egg mixture.

Oil the bottom and sides of a cast iron skillet and transfer veg and egg mixture. Cook over medium heat for 1 minute. Bake at 400 for about 8 minutes (until the eggs appear set). Throw in the broiler for a couple minutes to crisp up kale a bit more.

So, once we came to terms with the fact that this was not an egg dish we were good to go. Per the recipe's suggestion, we had baked tomatoes. The tomatoes were halved, cored, and sprinkled with Tuscan seasoning, salt, pepper, fresh basil, and grated pecorino cheese. The tartness and juiciness of the tomato was a perfect complement to the crispy kale. We also took full advantage of some leftover Italian sausage.

So, this was in fact a fab brunch to be had in the sunroom on a day when the heat broke.