Thursday, December 4, 2014

KALE & FETA CASSEROLE


~ Kalyn's Kitchen

10-12 oz. fresh kale, washed and coarsely chopped
2 t. olive oil
3/4 c. (4 oz.) crumbled feta
12 eggs, beaten
1 t. Spike seasoning or any other season you prefer
salt & pepper, to taste

Preheat oven to 375 degrees. Heat oil in a large skillet over medium-high heat. Add kale when oil is hot and cook 3-5 minutes, or until kale is wilted and starting to soften, stirring constantly.

Spray a 9x13-inch pan with nonstick spray. Spread softened kale over bottom of baking dish and sprinkle feta over it. Beat eggs with Spike, salt, and pepper, then pour over kale and feta. Stir gently to evenly distribute the eggs, if desired.

Bake 40-45 minutes or until eggs are set and the top is lightly browned.

Notes: Sometimes we use kale I've previously run through the food processor and popped in the freezer, which makes this a quick meal to prepare. We opt for Chicago or Montreal steak seasoning or homemade seasoned salt instead of Spike. You could easily turn this into a scramble if you were short on time. 


2 comments:

Deana said...

We love this. The last time I made it (Sunday) we were out of feta cheese. I substituted jack. Also, when I put the kale in the baking dish, I added a couple Tablespoons of minced garlic and a fresh tomato. The jack cheese made it creamier, and the garlic and tomato really kicked it up a notch. It was still great.

Bethany Weathersby said...

Deana - Your variations sounds delicious!