If you’re making just the frittata, you’ll need 4 slices of thick, good quality bacon, 1/2 bunch of kale and a 1/4 cup of chopped white onion. It won’t have all the flavors as the leftovers, but will still be delicious.
Prep:
Heat a non-stick, but oven-safe pan to medium-high and bring your fat of choice to temp. Mine is bacon fat, naturally, and only a tablespoon will be necessary since there’s a good deal of fat in the kale and bacon already. Crack and whisk your eggs. When the pan and fat is hot, add the leftover kale and bacon as well as a few grinds of black pepper. The goal is to warm them, not re-cook. This will only take two or three minutes.
Heat a non-stick, but oven-safe pan to medium-high and bring your fat of choice to temp. Mine is bacon fat, naturally, and only a tablespoon will be necessary since there’s a good deal of fat in the kale and bacon already. Crack and whisk your eggs. When the pan and fat is hot, add the leftover kale and bacon as well as a few grinds of black pepper. The goal is to warm them, not re-cook. This will only take two or three minutes.
Add the scrambled eggs, give the pan a little shake or use a spatula to gently distribute everything evenly for the frittata. Reduce the heat to low, cover the pan. Let this sit for maybe 3-4 minutes. When the edges are firm and have pulled away from the side of the pan, it’s ready to transfer to the oven. Turn your broiler to high, place the frittata under it for 3-4 minutes. When the eggs have set, especially around the meat and veggies, and have taken on some color, the frittata is done cooking. Remove from the oven, place back on the stove top (off the heat) and re-cover. Let it sit for a minute or two to rest. Resting with the lid on creates condensation that loosens the frittata from the pan allowing for an easy exit.
Kale and Bacon
Ingredients:
- 1/2 bunch fresh kale, stem removed and chopped
- 1/2 a small onion, diced
- 2 garlic cloves, minced
- heavy pinch of nutmeg
- 1/4 cup of bacon fat
- 5-6 slices of bacon, chopped into bits
Prep:
Preheat a large sauté pan and add a couple generous tablespoons of bacon fat.
Preheat a large sauté pan and add a couple generous tablespoons of bacon fat.
Rinse and chop the kale, dice half a small onion, mince the garlic, chop the precooked bacon.
When the pan comes to temp, add the onions, kale and garlic. Put the minced garlic on top of the kale–if it goes in first, it will burn long before the kale has wilted enough to eat.
When the kale cooks down a bit, add the salt and nutmeg. If using nutmeg on greens is new to you, then this will be a treat. It’s the trick good cooks everywhere use to highlight the earthy, bitter flavors of greens with this prep method. It’s classic gourmet cooking! Be careful with your “pinch” though. Nutmeg is very strong. We are looking to accent the kale, not dominate it. If your veggies smell like onions and pumpkin pie, you’ve gone too far. I prefer to use the actual nut and grinder for quality and portion control purposes, but ground nutmeg would work too if it’s what you have on hand.
Toss the kale often and sauté until the leaves have broken down to a consistency that looks like what you’d want to eat. I don’t like my cooked greens too soft, so I probably stop these slightly short of what others might prefer.
Just before transferring to a serving bowl, toss the chopped bacon into the kale to warm. It’s now ready to eat!
No comments:
Post a Comment