Ingredients

• 1 bu Kale (Karinata, Dino, Red Russian; Chard or any other green also work well)
• 3 oz Extra Virgin Olive Oil (we recommend Taber Ranch or Capay Oaks)
• 3 ea Cloves Garlic (peeled and sliced)
• 3 ea Farm Fresh Eggs
• 3.5 oz Walnuts (optional)
• 1 T Spice Mix (1 t Paprika, 1/4 t Cayenne, 1/4 t Cinnamon, 1/4 t Ginger Powder, 1/4 t Cardamom Powder, 1 t Curry Powder, 2 T Sugar, 1/4 t Black Pepper, 1/2 t Salt – Or any mix premixed spice blend you like) or your favorite hot sauce
• 4 oz Mexican Crema (or Sour Cream)
• Salt & Pepper

Method

1. Preheat oven to 350 degrees.
2. In a large Bowl, place walnuts, 1 oz oil, and spice mix (reserve a little spice mix for garnish). Toss and place in roasting pan, roast in over for 12-18 min. Check every few minutes to make sure the nuts are not turning dark brown. Remember that each oven cooks different and may have longer or shorter cooking times. When the nuts turn light brown pull from oven and remove from the roasting pan into a clean bowl.
3. Wash and cut Greens into strips the size of your finger. Please do not cut your finger (it is an important tool in preparing the recipe). Place in a large bowl and combine with eggs. Mix. Add salt and pepper.
4. Heat a pan or wok over med heat. Once hot, add oil and saute 1/2 clove garlic for 1/2 minute. Mix up egg and greens then add 1/6th of mixture and let it sit in the center of the pan until the Kale has begun to wilt and the egg has coagulated (it’s important not to move it around, give it time to let the egg cook and hold everything together).  Flip and cook till tender. Remove from pan and place on a towel to drain excess oil. Tip: use your hands to grab a handful of the mixture and make sure to get a good dose of eggs in each cake by wiping along the bottom on your way to the fry pan.
5. Plate with one Kale Cake in center of plate, topped with a dollop of Mexican Crema, some spiced nuts, and a little spice mix around the plate.

Equipment List