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
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