Spring Skillet

spring-skillet

I made this recipe to sell more kale at the Farm Market. I called it spring skillet, because we most often make it in the spring, when our hens are laying plenty of eggs, the kale is tastiest and the wild leeks are abundant.

Wild leeks, also called ramps, are not the ones you buy at the grocery store. They are about the diameter of a pencil. They look like spring onions. If you can’t find wild leeks, the spring onions will do.
I’m pretty sure you could add a crust and call it a quiche. It would still be tasty. For now, it is gluten-free. Oh, AND vegetarian!
ingredients:

  • ½ to 1 tablespoon butter
  • 2 wild leeks
  • 2 large leaves of kale
  • dash salt
  • 1 sprig dry thyme
  • 2 ounces goat cheese
  • 5 eggs
  • ¼ cup milk

instructions:
Strip the leaves off the stem of thyme.
thyme-150x150
On a cutting board, crush thyme with awooden spoon, until you can smell it. My kids love to do this and it’s a great way to get help with supper. If they enjoy the cooking, they are more likely to enjoy the meal.
wood-spoon-thyme-150x150
While the leeks cook, pull out the ribs from the kale. Tear the kale into pieces until you have 2 cups. Toss the kale into the pan. It looks like too much, but it will cook right down.

Sprinkle the thyme and salt into the pan.
Cook, stirring occasionally, until the kale is bright green and wilted.
Remove from heat.
Crumble the goat cheese over kale.
kale-feta-150x150
Whisk the eggs and milk together. Pour into the pan.
Bake at 350 degrees for 20 minutes, just until egg is set in the center.
All of my children love this meal, even Mr. Picky! 

Spring Skillet
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Ingredients
  1. ½ to 1 tablespoon butter
  2. 2 wild leeks
  3. 2 large leaves of kale
  4. dash salt
  5. 1 sprig dry thyme
  6. 2 ounces goat cheese
  7. 5 eggs
  8. ¼ cup milk
Instructions
  1. Strip the leaves off the stem of thyme.
  2. On a cutting board, crush thyme with a wooden spoon, until you can smell it.
  3. Chop the leeks and cook in skillet with butter.
  4. While the leeks cook, pull out the ribs from the kale.
  5. Tear the kale into pieces until you have 2 cups.
  6. Toss the kale into the pan.
  7. Sprinkle the thyme and salt into the pan.
  8. Cook, stirring occasionally, until the kale is bright green and wilted.
  9. Remove from heat.
  10. Crumble the goat cheese over kale.
  11. Whisk the eggs and milk together. Pour into the pan.
  12. Bake at 350 degrees for 20 minutes, just until egg is set in the center.
Break O' Day Farm http://breakodayfarm.com/
Posted in Breakfast, Gluten Free Recipes, Vegetarian and tagged , .