kale

I have a rule in my house: dinner on the table in less than 30 minutes during the week. This recipe is ready in 23 minutes flat!

A time saver is using canned chickpeas instead of soaking- just rinse off the salt contained in the liquid. My (no longer) secret sauce is made from olive oil, tamari sauce, maple syrup, garlic and nutritional yeast. Topped over my favorite grain mixture of brown rice, barley and spelt from President’s Choice Blue Menu.

This super-simple kale frittata is loaded with protein, veggies and flavour!

Ingredients:
– Vegetable oil, 1-2 tablespoons
– 1 small onion, sliced
– 2-3 garlic cloves, chopped
– 2 cups kale, chopped
– 6-8 small round potatoes (or 1 regular sized), sliced, with skin, boiled
– 8 eggs, whisked
-1/2 cup shredded cheddar
– salt & pepper, to taste

Directions:

Preheat oven to 350.
Boil sliced potatoes for a few minutes.
In medium skillet/ oven-safe pan, fry onion for a few minutes.
Add garlic and kale, stir 5 minutes until kale wilts.
Add potatoes and season with salt & pepper.
Mix beaten eggs with grated cheese, and pour over potato & kale mixture. Allow to cook for a few minutes.
Transfer to oven and bake until eggs set (5-7 minutes).
Broil for 1 minute until top is golden.
Slice and serve with green salad.

Enjoy!

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Sautéed Kale with Chickpeas

Kale Frittata