Kale Cakes with Sweet Hot Peppers

Kale can be tough to work with as it’s generally bitter, but this recipe makes it tasty! Versatile, this dish can be served as a savory breakfast dish or main dish at dinner.

This recipe was adapted from Regina Schrambling’s Collard Squares.

INGRIDIENT

1 tablespoon olive oil

½ red onion, chopped

5 cloves garlic, minced

1 bunch kale, stems removed and chopped

1 teaspoon tamari sauce

1 cup grated Romano cheese

¼ cup whole wheat bread crumbs (Optional)

6 eggs, beaten well

1 bunch fresh oregano, chopped

1 pinch sea salt and ground black pepper to taste

2 teaspoons olive oil

5 pickled picante peppers (such as Trader Joe's Peri Peri Peppadrops®), chopped

DIRECTION

Step: 1

Preheat oven to 350 degrees F (175 degrees C).

Step: 2

Heat 1 tablespoon olive oil over medium-high heat in large heavy skillet. Add red onion; cook and stir 3 minutes. Add garlic; cook and stir 2 minutes. Add kale and continue to stir until kale is wilted, about 5 minutes. Place kale mixture in a large bowl.

Step: 3

Gently toss kale with tamari sauce, Romano cheese, whole wheat bread crumbs, eggs, oregano, sea salt, and black pepper until well combined.

Step: 4

Lightly coat an 8x8-inch baking pan with 2 teaspoons olive oil; pour in egg and kale mixture. Distribute chopped pickled picante peppers on top.

Step: 5

Bake in the preheated oven until eggs are well set and the top is lightly browned, 20 to 25 minutes. Cut into squares to serve.

NUTRITION FACT

Per Serving: 360 calories; protein 23.1g; carbohydrates 21.5g; fat 21.7g; cholesterol 276.5mg; sodium 703.2mg.

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