Scrambled Egg & Braised Kale Sliders

Cook’s Law #1:  Always make a little extra (such as braised kale)
Cook’s Law #2:  Use those leftovers to enable magic the next day.

Prep time (not counting Kale prep):  5 minutes
Cook time:  10 minutes
Serves:  4+

5-6 eggs
1/2 cup milk or water
1/3 cup shredded cheddar cheese (or your favorite)
2 tablespoons olive oil
1 cup braised kale, drained
Slider rolls (I use Trader Joe’s 100% whole wheat dinner rolls, sliced)
salt and pepper to taste

In a large bowl, whisk the eggs, then whisk in the milk and the cheese.  Drop the slider rolls in the toaster.  Heat the olive oil in a large skillet over medium heat, and heat the kale, stirring, for 2 minutes to heat it.  Turn heat to medium low and pour the egg mixture over the hot kale.  Cook, stirring slowly and constantly, for 2-4 minutes or until the eggs are cooked to the consistency you like.  Turn off heat.

Distribute slider rolls to plates,  carefully load with egg/kale mixture, and serve, seasoning to taste with salt and pepper.

Photo and recipe by Tod Dimmick

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