Baby Kale, Mushroom and Feta Frittata

INGREDIENTS:

• 1 onion, sliced

• 1/2 lb, brown mushrooms, quartered

• 8 large eggs, whisked

• 2 Tbsp milk 

• 4 oz feta, crumbled

• 1 1/2 Tbsp cooking oil 

• 4 oz baby kale

PREPARATION:

1. Preheat oven to 400F degrees.

2. Chop onions and mushrooms.

3. Whisk eggs with milk and some salt and pepper. Stir in feta.

4. Heat up a skillet over medium heat. Add in cooking oil and then onions to heated oil with a dash of salt. Saute for about 5 minutes, until softened. Next, add in mushrooms and cook for another 3 to 5 minutes, to let mushrooms soften.

5. Add in kale leaves and toss through to let the heat wilt the kale. Pour in egg and feta mixture. Stir to mix everything through and then transfer to oven. Cook for 18 to 22 minutes until knife comes out cleanly.

Spaghetti with Baby Kale, Chicken and Capers

INGREDIENTS:

• 1/3 cup olive oil 

• 3/4 cup shallots or yellow onion 

• 6 cloves garlic 

• 12 ounces spaghetti 

• 1 dash Kosher salt 

• 12 ounces boneless, skinless chicken breast 

• 1/2 cups sundried tomatoes packed in oil 

• 1/4 cup capers 

• 6 ounces baby kale

• 1/4 cup fresh basil 

• grated lemon zest 

• grated Parmesan cheese 

• pinch red pepper flakes

PREPARATION:

1. Place a very large skillet over medium heat. When the pan is hot, add the olive oil, shallots and pepper flakes. Cook, stirring frequently, until the onions are soft, about 5 minutes. Add the garlic and cook, stirring frequently, for 2 minutes.

2. Bring a large pot of water to a boil and add 1-1/2 tablespoons of kosher salt. Add the spaghetti and cook according to package directions until al dente (firm but not hard).

3. Meanwhile, add the chicken to the skillet and cook for 1 minute. Add the sundried tomatoes, capers and baby kale, stirring to distribute the ingredients, and cook until the kale starts to wilt, 2 or 3 minutes. (You may need to add the kale in batches, depending on the size of your pan.)

4. Transfer the hot spaghetti to the skillet with tongs, reserving two cups of the pasta cooking liquid. Add half of the liquid to the skillet and continue cooking, stirring constantly, until the kale is tender, the chicken is cooked through, and the mixture is hot, about 5 minutes. Adding more pasta cooking water as needed if the mixture seems dry.

5. Stir in the basil and lemon zest,  and season to taste with salt. Divide the pasta among 4 warmed shallow bowls. Garnish each with Parmesan and serve immediately.

Sautéed Baby Kale with Garlic

INGREDIENTS:

• 3 tablespoons extra-virgin olive oil

• 3 cloves garlic, thinly sliced

• 1/4 teaspoon red chili flakes

• 4 cups of baby kale

• Kosher salt

• Freshly ground black pepper

PREPARATION:

1. In a large skillet or Dutch oven, heat the oil over moderate heat. Add the garlic and chili flakes and sauté for two minutes, until the garlic just begins to brown.  

2. Add the kale in batches and toss to coat with oil. When all of the kale is added to the pan, cover and sauté for 5 minutes.   

3. Remove the lid, season with salt and pepper, and continue cooking for three minutes, or until the moisture has mostly evaporated. Serve immediately.

Kale & Garlic Scape Fritatta

INGREDIENTS:

• 1 tablespoon extra-virgin olive oil

• 2 cups packed kale, rinsed, drained, and finely chopped

• 3 garlic scapes (or 2 scallions + 1 garlic clove), chopped

• 8 eggs

• ¼ cup whole milk

• ½ teaspoon salt

• Freshly ground pepper to taste

• ¼ cup feta cheese

PREPARATION:

1. In a 9-inch cast iron pan, heat 1 tablespoon extra-virgin olive oil over medium to medium-high heat. Add the kale and cook 3-4 minutes, until wilted cooked down quite a bit. Add the scallions and continue to cook for another couple of minutes.

2. In a large bowl, whisk together eggs, milk, salt, and pepper. Pour over the greens. Cook on medium heat for 2-5 minutes, until starting to set. Sprinkle with feta.

3. Broil for 1-2 minutes, until golden. Watch carefully as it can cook quickly and you don't want to overcook it.

Dijon Chicken & Quinoa Skillet with Baby Kale & Cranberries

INGREDIENTS:

• 5 tsp olive oil, divided

• 1 lb boneless, skinless chicken breasts, cut into 2-inch pieces

• 1/4 plus 1/8 tsp sea salt, divided

• 1/2 tsp ground black pepper

• 1 cup quinoa, rinsed

• 5 oz baby kale (about 5 packed cups)

• 3 tbsp Dijon mustard

• 2 tbsp pure maple syrup

• 1 tbsp fresh lemon juice

• 1/3 cup dried unsweetened cranberries

PREPARATION:

1. In a large skillet or sauté pan on medium-high, heat 2 tsp oil. Add chicken, season with 1/4 tsp salt and pepper and cook, stirring occasionally, until lightly browned, 3 to 4 minutes. Stir in quinoa, 1 3/4 cups water and remaining 1/8 tsp salt. Increase heat to high, cover and bring to a boil. Reduce heat to medium and simmer, covered, stirring occasionally, for about 15 minutes.

2. Add about half of kale and cover skillet to let it wilt slightly, about 1 minute. Add remaining half of kale and stir to combine. Cover and simmer until kale is tender and liquid is absorbed, 4 to 6 minutes. (Note: If all the liquid absorbs before kale finishes cooking, add more water as needed.) Remove from heat.

3. In a small bowl, whisk together mustard, maple syrup, lemon juice and remaining 3 tsp oil. To skillet, add about half of mustard sauce and the cranberries and stir to combine. Divide among plates and drizzle evenly with remaining mustard sauce.