I have to admit kale, is not my favorite vegetable, I have made attempts, for example by cooking it as a “kale custard” but to choose I prefer even Brussels sprouts lol But with my job, I can not only choose to work with ingredients I love and it is a challenge to find recipes to suit them at best, and I love challenges ;)
For this pretty purple kale (color does not change anything, it is the same as the green ^ ^), I decided to associate it with a small salad that I love, purslane, and make a easy and delicious recipe: an omelet!
In fact, I realized that it is when the kale is not cooked enough that I do not like it, but when it’s well stoved with small onions, it is not that bad finally and embellishes well my little omelet :) My small touch in addition: a dash of nut oil just before serving!
And you, kale or not kale?
- 5 large stems kale
- 1 onion
- 8 eggs
- 200 g purslane
- colza oil
- walnut oil optional
- salt and pepper
- Clean the kale, remove the middle of the leaves then chop it roughly. Finely chop the onion.
- Brown the onion in a little oil and then add the kale and cook for about ten minutes, stirring until the cabbage is tender. If necessary, add a little water to the pan.
- Beat the eggs, salt and pepper generously. Add half of the purslane to the pan and pour in the eggs. Cook the omelet to your taste (I like it slobbery ^ ^).
- To serve, place the rest of the purslane on the omelet and sprinkle with a dash of walnut oil.