This is a great way to get your veggies in at breakfast!

Ingredients

• 1 bunch Red Russian Kale, chopped, or use any other variety of kale
• 1/2 red onion, chopped
• 2 cloves garlic, minced (1/2 tsp. teaspoon minced garlic)
• 1/2 tsp. olive oil
• 1 tsp. Tamari or other soy sauce
• 1 cup grated cheese (romano and/or parmesan work well)
• 1/4 cup 100% whole wheat bread crumbs (optional; can be made successfully without the bread crumbs)
• 6 eggs, beaten well
• 1 bunch fresh oregano (can substitute with dry herbs if fresh is not available)
• sea salt & pepper

Preparation

Preheat oven to 350F. Cut off kale stems and discard, then wash kale leaves and dry well. (I used a salad spinner.) Pile kale leaves up on top of each other and cut into strips about 3/4 inch wide, then turn cutting board the other way and cut again so you have squares just under an inch square. Chop onion into pieces about 1/2 inch.

Heat olive oil in large heavy frying pan, then add onions and saute 3 minutes. Add garlic and saute about 2 more minutes, then add kale, turning over as it wilts and sauteeing about 5 minutes, or until kale is significantly wilted and softened.

Put sauteed vegetables into large bowl and add Tamari, cheese, bread crumbs, beaten eggs, and fresh herbs. Stir gently until ingredients are well distributed. Lightly coat pan with olive oil or butter and pour in egg mixture. Bake 20-25 minutes until eggs are well set and the top is lightly browned. Serve hot. This is good with sour cream or salsa.

Adapted from Regina Schrambling’s Collard Squares.