Mostly photos today, because this is a simple recipe you can make in one pan. We had it the other night, which was one of those “too tired to cook but tired of eating leftovers” nights. This skillet fit the bill perfectly — warm, roasted flavors; nice, hearty ingredients; quick and delicious. Kale is probably our favorite green, and since the market is pretty much just kale and potatoes right now, this is a great October kind of meal.
Make sure to keep your skillet medium-hot the whole time so the potatoes and onions caramelize and soften. Chop the kale pretty small, and give it plenty of time to cook. Wait until the liquid from the kale evaporates before you add the eggs, and serve pretty quickly after the eggs have set. Other than that, improvise on your own and let me know what you put in your skillet this fall!
Potato, Egg and Kale Skillet Recipe
4 medium red potatoes, diced
1 medium onion, diced
2 cloves garlic, minced
4-5 large kale leaves, de-stemmed and chopped finely
4 eggs, mixed with 1/4 cup milk and beaten
oil or butter for the pan, maybe 2-3 tablespoons
salt and pepper to taste
In a 10 to 12 inch cast iron skillet, saute your potatoes pretty aggressively, followed soon after by the onions. When fairly soft, add the garlic and kale, mix, and cover. Feel free to splash some water in the pan before covering to help wilt the kale.
After a few minutes, uncover the pan and let the water evaporate. Add the eggs and scramble in with the other ingredients. Serve to yourself and a hungry friend.