- 12 large leaves Toscano kale (or other dark leafy green)
- 1 Tbs. salt, plus additional to taste
- 1 onion, thinly sliced
- 2 cloves garlic, minced
- Pinch of crushed red pepper flakes
- 1 ½ Tbs. olive oil
- 2 eggs, beaten
- ¾ cup whipping cream
- Pepper to taste
Fill a large stock pot with water and bring to a boil. Wash greens, slip leaves off stem and chop roughly. When the water is boiling, add 1 Tbs. salt and wait for a rolling boil. Add the greens top the water and cook no longer than 3 minutes; greens should be wilted, but bright in color. Drain greens quickly and plunge in a bowl of ice water. Squeeze dry (or use salad spinner), chop finely and squeeze again. You should have about 1 ½ cups of very dry greens. Preheat oven to 400 degrees. In a large pan, sauté the sliced onion, garlic and red pepper flakes in olive oil until golden (about 10-15 minutes). Remove from heat and combine greens with the onion mixture. Stir in the eggs and cream and season with salt and pepper. Turn the mixture into an 8×8 baking dish. Bake for 20-30 minutes. If the top isn’t golden and bubbly, broil for a minute or two.
Adapted from recipe by chef Leather Storrs, Noble Rot, Portland, published in Foodday.