Post by Loupy on Feb 28, 2016 19:18:19 GMT -7
Green Eggs and Ham
(Scrambled Eggs with Ham and Kale)
From: Kalyn @ www.kalynskitchen.com/
If you have kids or grandkids who like Dr. Seuss, you might be able to get them to eat kale in this fun version of Green Eggs and Ham. And the kids won't care, but adults might like to know that these Green Eggs and Ham are low-carb, gluten-free, dairy-free, South Beach Diet friendly, and can even be Paleo!
The only tricky part about making it is cooking the eggs over really low heat so they're still soft and slightly creamy when you eat them.
Makes about 6 servings
Ingredients:
4 oz. finely chopped curly kale
(You could use baby kale, but it will wilt a lot more quickly and I think the texture of the larger kale leaves will work better in this dish)
8 oz. lean ham, cut into small cubes
1 tsp. + 1 tsp. olive oil (or slightly more, depending on your pan)
12 eggs, beaten to combine well
Spike Seasoning, to taste
salt and fresh-ground black pepper to taste
Instructions:
Cut away the ribs of the kale, discard ribs, and coarsely chop the kale leaves.
Most kale is a little gritty, so wash it in a salad spinner and dry well if needed.
Chop the ham into small cubes.
Heat 1 tsp. olive oil in a large non-stick pan and cook the ham over medium heat until it's starting to lightly brown.
Remove ham to a plate, add the second teaspoon of oil and let it heat, then add the chopped kale leaves all at once.
Cook the kale, turning over the whole time, until the kale is wilted down by about half.
Turn heat to medium low, add 1/2 cup of water, and cook until all the water is evaporated and the kale is soft.
Add the ham cubes back into the pan with the kale, season with Spike Seasoning, salt, and fresh ground black pepper to taste, and cook a minute or two until the ham is heated through.
Turn heat to the lowest possible heat (and let the pan cool off a minute if your pan seems really hot.)
Add the eggs all at once and cook, stirring gently every 30 seconds or so, until the eggs are cooked to your liking, about 5-6 minutes.
(I prefer this dish when the eggs are still quite soft; remember they continue to cook and harden even when you turn off the heat.)
Serve hot, with a little Green Tabasco Sauce to add at the table if desired.
(Scrambled Eggs with Ham and Kale)
From: Kalyn @ www.kalynskitchen.com/
If you have kids or grandkids who like Dr. Seuss, you might be able to get them to eat kale in this fun version of Green Eggs and Ham. And the kids won't care, but adults might like to know that these Green Eggs and Ham are low-carb, gluten-free, dairy-free, South Beach Diet friendly, and can even be Paleo!
The only tricky part about making it is cooking the eggs over really low heat so they're still soft and slightly creamy when you eat them.
Makes about 6 servings
Ingredients:
4 oz. finely chopped curly kale
(You could use baby kale, but it will wilt a lot more quickly and I think the texture of the larger kale leaves will work better in this dish)
8 oz. lean ham, cut into small cubes
1 tsp. + 1 tsp. olive oil (or slightly more, depending on your pan)
12 eggs, beaten to combine well
Spike Seasoning, to taste
salt and fresh-ground black pepper to taste
Instructions:
Cut away the ribs of the kale, discard ribs, and coarsely chop the kale leaves.
Most kale is a little gritty, so wash it in a salad spinner and dry well if needed.
Chop the ham into small cubes.
Heat 1 tsp. olive oil in a large non-stick pan and cook the ham over medium heat until it's starting to lightly brown.
Remove ham to a plate, add the second teaspoon of oil and let it heat, then add the chopped kale leaves all at once.
Cook the kale, turning over the whole time, until the kale is wilted down by about half.
Turn heat to medium low, add 1/2 cup of water, and cook until all the water is evaporated and the kale is soft.
Add the ham cubes back into the pan with the kale, season with Spike Seasoning, salt, and fresh ground black pepper to taste, and cook a minute or two until the ham is heated through.
Turn heat to the lowest possible heat (and let the pan cool off a minute if your pan seems really hot.)
Add the eggs all at once and cook, stirring gently every 30 seconds or so, until the eggs are cooked to your liking, about 5-6 minutes.
(I prefer this dish when the eggs are still quite soft; remember they continue to cook and harden even when you turn off the heat.)
Serve hot, with a little Green Tabasco Sauce to add at the table if desired.