Maybe it’s because I think they’re too good to be true. Maybe it’s because I don’t want to seem basic. Or maybe I just don’t want to admit that my tastes aren’t unique and I like the same stuff everyone else does.
The same thing happens to me with Netflix. The more people tell me I should watch a trendy show, the less I want to watch it. I can only allow myself to enjoy popular things after they have safely become unpopular. After which I, of course, enjoy them as much as everyone else.
Needless to say, the same thing happened to me with kale, the all-powerful superfood that became the “it-girl” of leafy greens in the early 2010s. It was everywhere: salads, chips, and of course, smoothies. Meanwhile, I was having none of it.
Ingredients
- 1 tablespoon olive oil
- 6 cups kale stems removed and roughly chopped
- 2 garlic cloves minced
- 1/4 cup ricotta cheese fat-free
- 1/4 cup feta crumbles fat-free
- 4 eggs large
- 1/3 cup grape tomatoes cut in half
- 1/4 teaspoon ground black pepper
- 1/2 teaspoon kosher salt
Instructions
- Preheat your oven to 350 degrees. Spray a 9 x 13 inch casserole dish with non-stick spray and set aside.
- In a large skillet, heat the olive oil on medium heat. Once hot, add the kale and garlic. Cook until the kale is wilted and soft. Remove from heat and set aside.
- In a small mixing bowl mix together the ricotta and feta cheese.
- Place the cooked kale in the prepared baking dish. Make 4 small wells in the kale and crack and egg into each well. Drop the cheese mixture by the spoonful (about 1 tablespoon per spoonful) around the eggs onto the kale. Top with the halved cherry tomatoes and season with pepper and salt. Bake for 20 to 25 minutes or until whites are cooked and beginning to brown. Serve and enjoy.
Nutrition Information
Serving: 1egg and 1/2 cup kale | Calories: 170kcal | Carbohydrates: 4g | Protein: 11g | Fat: 12g | Saturated Fat: 5g | Cholesterol: 202mg | Sodium: 276mg | Fiber: 1g | Sugar: 2g |
SmartPoints (Freestyle): 8