• 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.

Serves 4.

Adapted from recipe by chef Leather Storrs, Noble Rot, Portland, published in Foodday.