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"Tadpole in the Hole" - Breakfast Sausage and Kale Dutch Baby
Breakfast

"Tadpole in the Hole" - Breakfast Sausage and Kale Dutch Baby

4.8

Prep
15 min
Cook
Total
45 min

Instructions

  1. 1 Place a pot of lightly salted water over high heat and bring to a brisk boil. Add kale and boil until leaves just start to get tender, 3 to 4 minutes. Place kale into a bowl of cold water, then drain. Gently squeeze out as much excess water as possible and roughly chop kale; set kale aside. You will need about 1/2 cup of chopped kale.
  2. 2 Melt 1 tablespoon butter in a skillet over medium heat. Cook sausage links until browned, 2 minutes per side. Remove from skillet.
  3. 3 Use butter and fat from cooking to grease two 9-ounce baking dishes.
  4. 4 Whisk together flour, eggs, maple syrup, salt, pepper, and cayenne in a bowl. Whisk until flour disappears. Pour in milk and whisk to combine. Stir in about 1/2 cup chopped kale and mix in with a fork.
  5. 5 Ladle mixture into prepared baking dishes - the depth of the batter needs to be about 1/2 inch deep. Place sausage links on top of the mixture.
  6. 6 Place dishes in the center of a cold oven. Turn heat to 500 degrees F (260 degrees C) and leave in for about 25 minutes. Remove and serve.

By John Mitzewich

Cheesy Kale Quiche
Breakfast

Cheesy Kale Quiche

4.8

Prep
10 min
Cook
45 min
Total
55 min

Instructions

  1. 1 Preheat oven to 400 degrees F (200 degrees C). Press pie crust into a pie plate.
  2. 2 Place cream cheese in a microwave-safe bowl; heat in microwave until warmed, about 10 seconds. Stir cream cheese and milk together in a bowl; stir into beaten eggs. Stir Cheddar cheese into egg mixture; add kale and bacon. Pour egg mixture into the pie crust.
  3. 3 Bake in the preheated oven until top has golden brown spots and a toothpick inserted in the center comes out clean, about 45 minutes.

By ally-gator

Eggs Over Easy with Potato Hash
Breakfast

Eggs Over Easy with Potato Hash

5.0

Prep
15 min
Cook
25 min
Total
40 min

Instructions

  1. 1 Place bacon in a skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels.
  2. 2 Add ghee to the bacon drippings. Add potato, onion, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Cook and stir until potatoes are tender, about 10 minutes, adding kale during the last few minutes. Remove potatoes to a plate and crumble bacon slices over top. Reduce pan temperature to low.
  3. 3 When pan has cooled to low, crack eggs into the pan. Season with remaining salt and pepper. Cook until eggs are almost completely set but not hard, 1 1/2 to 2 minutes. Carefully flip eggs and cook until whites are completely set, about 30 second more. Gently slide eggs on top of the potato hash. Drizzle with truffle oil and serve.

By Elizabeth Fellows

Air Fryer Frittata with Savory Breakfast Links and Vegetables
Breakfast

Air Fryer Frittata with Savory Breakfast Links and Vegetables

Prep
20 min
Cook
15 min
Total
40 min

Instructions

  1. 1 Heat a 10-inch nonstick skillet over medium heat. Add 2 teaspoons olive oil. Place the breakfast links in a single layer. Cook 2 minutes on each side, until lightly golden, 4 minutes total. Remove pan from heat and transfer links to a paper towel-lined plate.
  2. 2 Return skillet to medium heat. Add peppers and onions. Cook about 3 minutes, until slightly softened. Remove mixture to sausage plate to cool slightly.
  3. 3 Brush the bottom of an 8-inch, round cake pan generously with olive oil. Cut a parchment paper circle slightly larger than the bottom of the pan and press into the bottom and slightly up the edges. Brush the parchment and sides of the pan thoroughly with olive oil.
  4. 4 In a medium bowl, whisk together the eggs, salt, pepper, kale, and reserved pepper and onion mixture. Pour into cake pan. Top evenly with breakfast links and dot with goat cheese.
  5. 5 Gently lower the pan into a large, 7-quart air fryer. Set to 330 degrees F (165 degrees C) and cook for 8 to 10 minutes or until center is just set. Let rest 5 minutes in pan. Using a small spatula, lift the pan from the air fryer. Remove the parchment and transfer to a serving plate.

By Pure Farmland

Breakfast Scramble
Breakfast

Breakfast Scramble

4.0

Prep
20 min
Cook
10 min
Total
30 min

Instructions

  1. 1 Heat 1/2 the oil in a nonstick pan over medium high heat. Add bell pepper and onion; cook, stirring frequently, until pepper starts to brown, about 5 minutes. Add remaining oil. Stir kale, harissa, and garlic into the hot oil until well combined. Reduce heat to medium; splash in 1 to 2 tablespoons of water if needed.
  2. 2 Gradually stir eggs into the kale mixture. Cook, stirring frequently, until nearly set, about 2 minutes. Mix in bacon, feta, and pepperoncini. Heat through. Transfer to a bowl or plate.

By Kim Nelson

Kale and Fennel Frond Frittata
Breakfast American

Kale and Fennel Frond Frittata

3.0

Prep
10 min
Cook
10 min
Total
20 min

Instructions

  1. 1 Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
  2. 2 Heat olive oil in a small ovenproof skillet over medium heat. Add kale and cook until wilted, 3 to 5 minutes. Add fennel fronds and cook for 1 minute more.
  3. 3 Season beaten eggs with salt and pepper and pour into the skillet. Stir briefly, then leave to allow the bottom of the frittata to set. Once you see the bottom setting, take a spatula to the edges of the pan to ensure that the frittata isn't sticking. When the frittata starts to set around the edges, sprinkle crumbled feta cheese over the top.
  4. 4 Place skillet under the broiler and cook until the frittata is fully set and the edges slightly browned, 5 to 10 minutes. Serve immediately or at room temperature.

By Diana Moutsopoulos

Blueberry Vanilla Graham Protein Smoothie
Breakfast

Blueberry Vanilla Graham Protein Smoothie

5.0

Prep
10 min
Cook
Total
10 min

Instructions

  1. 1 Combine coconut water, banana, blueberries, kale, spinach, dates, almond butter, hemp seed hearts, flax seeds, oats, and protein powder in a blender. Cover and puree until smooth. Top with graham cracker crumbs.

By veggiesbycandlelightcom

Vegan Breakfast Hash with Smashed Potatoes and Tofu
Breakfast American

Vegan Breakfast Hash with Smashed Potatoes and Tofu

5.0

Prep
15 min
Cook
15 min
Total
30 min

Instructions

  1. 1 Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 10 minutes. Drain in a colander.
  2. 2 Warm 1 1/2 tablespoons olive oil on a griddle or in a saute pan. Add potatoes and carefully smash each potato to about 1/2-inch thickness using the back of a spatula. Sear potatoes on each side until crispy, about 3 minutes. Season with pepper and transfer to a large bowl.
  3. 3 Meanwhile, heat remaining 1 1/2 tablespoons olive oil over medium-high heat in a saute pan. Add kale, cabbage, onion, and bell pepper and saute for about 3 minutes. Crumble tofu over the top of the vegetables. Pour in soy sauce and continue cooking until any liquid has evaporated, 3 to 5 minutes. Season with salt and pepper and transfer to the bowl with the smashed potatoes. Mix and serve.

By Diana71

Sweet Potato Breakfast Bake
Breakfast American

Sweet Potato Breakfast Bake

4.6

Prep
20 min
Cook
45 min
Total
70 min

Instructions

  1. 1 Preheat the oven to 400 degrees F (200 degrees C).
  2. 2 Heat olive oil in a large skillet over medium heat. Add sweet potato; cover and cook, stirring occasionally, until tender, 8 to 10 minutes. Transfer to a large bowl.
  3. 3 Cook and stir sausage in the same skillet over medium-high heat until crumbled and browned, 5 to 7 minutes. Add to sweet potato in the bowl.
  4. 4 Cook and stir onion and red bell pepper in the same skillet until tender, about 3 minutes. Season with salt and pepper. Add mushrooms and kale; cook until kale softens, about 3 minutes more. Transfer to the bowl.
  5. 5 Whisk eggs, water, thyme, salt, and pepper together in a small bowl. Stir into sausage mixture. Pour into a large baking dish.
  6. 6 Bake in the preheated oven until sweet potato starts to brown, 20 to 25 minutes. Let stand for 5 minutes. Garnish with green onion.

By Jenna R

Asian Breakfast Stir-Fry
Breakfast Asian

Asian Breakfast Stir-Fry

4.0

Prep
20 min
Cook
35 min
Total
55 min

Instructions

  1. 1 Bring 1 cup water and quinoa to a boil in a saucepan. Reduce the heat to medium-low, cover, and simmer until quinoa is tender, 15 to 20 minutes.
  2. 2 Chop carrot, broccoli, and onion in a food processor.
  3. 3 Heat sesame oil in a large skillet over medium heat. Add garlic and sauté until fragrant, about 1 minute. Add chopped vegetables; cook and stir until onions are translucent, 3 to 5 minutes. Add kale; cook until wilted, about 1 minute. Add soy sauce and 1 tablespoon water; cook for 5 more minutes.
  4. 4 Add chicken and 1/4 cup cooked quinoa to the vegetable mixture. Cook and stir until heated through, 2 to 3 minutes. Transfer stir-fry to a plate.
  5. 5 Spray the skillet with cooking spray and cook eggs to your preference, 3 to 5 minutes. Place cooked eggs on top of stir-fry on the plate. Garnish with chile-garlic sauce, cilantro, and sesame seeds.

By Fellow Wanderlust, RN

Big Ray's White Bean, Kale, and Kielbasa Soup
Snack European

Big Ray's White Bean, Kale, and Kielbasa Soup

4.7

Prep
15 min
Cook
30 min
Total
45 min

Instructions

  1. 1 Roll kale leaves into tight tubes and cut crosswise into 1/4-inch strips.
  2. 2 Heat oil in a large, heavy saucepan over medium heat. Cook and stir kielbasa in hot oil until browned, about 5 minutes. Stir green onions in with sausage; cook until onions soften, about 3 minutes. Add kale; cook and stir until kale wilts, about 3 minutes.
  3. 3 Pour chicken broth over the kielbasa mixture; add beans and stir. Bring the mixture to a boil, reduce heat to low, and cook at a simmer until kale is completely tender, about 15 minutes. Season with salt and pepper and top with Parmesan cheese.

By bfr610

North German Gruenkohl (Kale) and Sausage
Dinner European

North German Gruenkohl (Kale) and Sausage

4.7

Prep
25 min
Cook
95 min
Total
120 min

Instructions

  1. 1 Stir kale into a pot of boiling water and cook for 1 minute. Remove kale with a slotted spoon and set aside.
  2. 2 Cook bacon in a large skillet over medium heat until browned, stirring frequently, about 8 minutes. Stir in onion and cook until translucent, about 5 minutes. Stir in blanched kale and cook until bright green and starting to turn tender, about 4 minutes. Pour in enough water to cover and bring to a boil. Reduce the heat to a simmer and stir in bouillon granules and nutmeg. Simmer until kale is tender, about 30 minutes.
  3. 3 Stir mustard into the skillet. Lay ham slices and sausage links over kale mixture and simmer until sausage is cooked through, about 35 minutes. Season with salt and black pepper.

By LynJudd

Caldo Verde (Portuguese Green Soup)
Dinner European

Caldo Verde (Portuguese Green Soup)

4.4

Prep
30 min
Cook
45 min
Total
75 min

Instructions

  1. 1 Heat 3 tablespoons oil in a large saucepan over medium heat. Add onion and garlic and cook for 3 minutes. Add potatoes and cook, stirring constantly, for 3 minutes. Pour in water and bring to a boil; boil gently until potatoes are very tender, about 20 minutes.
  2. 2 Meanwhile, cook sausage in a large skillet over medium-low heat until it has released most of its fat, about 10 minutes. Drain.
  3. 3 Use an immersion blender to purée potato mixture. Stir in sausage and season with salt and pepper. Increase the heat to medium, cover, and simmer for 5 minutes.
  4. 4 Stir in kale and simmer until tender and bright green, about 5 minutes. Stir in remaining 1 tablespoon olive oil and serve immediately.

By Sandra McClure

Portuguese Kale Soup
Soup European

Portuguese Kale Soup

4.4

Prep
Cook
90 min
Total
480 min

Instructions

  1. 1 Soak beans in twice their volume of water 8 hours or overnight.
  2. 2 In a large pot, place drained beans, chorizo, soup bones and 1 quart water (or more as needed to cover). Cook over medium heat until beans are just beginning to be tender, 1 hour.
  3. 3 Stir in cabbage, kale, potatoes and enough hot water to cover. Cook until potatoes are tender, 20 minutes. Season with salt and pepper.

By John J Pacheco

Portuguese Sausage and Kale Soup (Caldo Verde)
Dinner European

Portuguese Sausage and Kale Soup (Caldo Verde)

4.5

Prep
25 min
Cook
45 min
Total
70 min

Instructions

  1. 1 Saute sausage slices in a large nonstick skillet over medium-high heat until browned, 3 to 5 minutes per side. Transfer sausage to a plate, leaving any fat in the skillet.
  2. 2 Add olive oil to the skillet and heat oil over medium heat; stir in onions. Cook and stir until the onions begin to brown, 8 to 10 minutes. Add garlic and cook until fragrant, about 1 minute. Return sausage to the pot and add chicken broth, potatoes, and pepper; bring to a boil. Add kale and cannellini beans, reduce heat slightly, and simmer until sausage is cooked through and potatoes are tender, about 30 minutes. Season with salt.

By murraytheb

Chef John's Colcannon
Dinner European

Chef John's Colcannon

4.1

Prep
15 min
Cook
20 min
Total
35 min

Instructions

  1. 1 Boil potatoes in a large pot of salted water until tender, about 10 minutes. Drain and transfer potatoes to a large bowl. Add 2 tablespoons butter and lightly mash the potatoes.
  2. 2 Boil kale and leeks in a large pot of water until tender, 5 to 7 minutes. Drain and transfer kale and leeks to a blender. Add white parts of the green onions and 2 more tablespoons butter; blend until smooth, scraping down sides as needed, 1 to 3 minutes.
  3. 3 Stir pureed kale mixture into the bowl of potatoes and continue to mash. Season with salt and black pepper to taste. Add cream and stir until desired texture. Top with 2 tablespoons butter and green parts of the green onions.

By John Mitzewich

Caldo Verde (Portuguese Sausage Kale Soup)
Dinner European

Caldo Verde (Portuguese Sausage Kale Soup)

4.7

Prep
15 min
Cook
65 min
Total
80 min

Instructions

  1. 1 Slice sausage into 1/4-inch rounds. Heat oil in a pot over medium-high heat. Add sausage and saute until sausage begins to turn brown and renders some fat, 3 to 5 minutes. Transfer with a slotted spoon to a dish. Reduce heat to medium-low; add onions and pinch of salt salt. Stir and cook until softened, 4 to 5 minutes.
  2. 2 Transfer potatoes to pot. Sprinkle in 2 teaspoons salt. Pour in chicken broth. Increase heat to high and bring to a simmer. Reduce heat to medium-low; simmer until potatoes are tender, 8 to 10 minutes.
  3. 3 When potatoes are tender, carefully mash them in the broth with a potato masher until broken up or completely mashed. Add kale, a handful at a time. Transfer browned sausage to soup. Bring to a simmer over medium-high heat. Reduce heat to medium-low and simmer until greens are tender, about 45 minutes.

By John Mitzewich

Portuguese Sausage Soup
Dinner European

Portuguese Sausage Soup

4.8

Prep
15 min
Cook
30 min
Total
45 min

Instructions

  1. 1 Heat oil in a soup pot over medium heat until it sizzles, about 1 minute. Add potatoes, onion, carrots, and celery; cook and stir 3 to 4 minutes. Add garlic, red pepper flakes, salt, and black pepper; cook and stir 2 to 3 minutes.
  2. 2 Add kale and bay leaves; cover until kale wilts, 2 to 3 minutes.
  3. 3 Add chicken broth, garbanzo beans with their juices, tomatoes, linguica, and chorizo; bring to a boil, about 5 minutes. Reduce heat to medium; simmer until vegetables are tender, about 15 minutes.

By Pat-Perry

Kale and Cabbage Soup
Dinner European

Kale and Cabbage Soup

4.3

Prep
15 min
Cook
45 min
Total
60 min

Instructions

  1. 1 Combine tomatoes, butter, dried minced onion, salt, and black pepper in a small saucepan over medium heat; cover and simmer for 10 minutes.
  2. 2 Meanwhile, heat olive oil in a stockpot over medium heat. Add celery, onion, garlic, and bay leaves; cook and stir until onion is translucent, about 5 minutes. Add tomato mixture; cook and stir another 5 minutes.
  3. 3 Remove and discard bay leaves; add water, green cabbage, beef base, herbes de Provence, and red pepper flakes. Partially cover the pot and simmer until cabbage is very tender, about 20 minutes.
  4. 4 Stir in kidney beans and kale; partially cover the pot and continue cooking until heated through, about 15 minutes.

By GinaG

Garlic Kale
Dinner

Garlic Kale

4.4

Prep
5 min
Cook
10 min
Total
15 min

Instructions

  1. 1 Tear the kale leaves into bite-size pieces from the thick stems; discard the stems.
  2. 2 Heat the olive oil in a large pot over medium heat. Cook and stir the garlic in the hot oil until softened, about 2 minutes. Add the kale and continue cooking and stirring until the kale is bright green and wilted, about 5 minutes more.

By Demara

Baked Kale Chips
Snack American

Baked Kale Chips

4.6

Prep
10 min
Cook
20 min
Total
30 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Preheat the oven to 300 degrees F (150 degrees C). Line a rimmed baking sheet with parchment paper.
  3. 3 Remove kale leaves carefully from thick stems using a knife or kitchen shears; tear into bite-sized pieces.
  4. 4 Wash and thoroughly dry kale with a salad spinner.
  5. 5 Drizzle kale leaves with olive oil; toss to coat. Spread leaves in an even layer on the prepared baking sheet without overlapping; sprinkle with salt.
  6. 6 Bake in the preheated oven until edges start to brown but are not burnt, 20 to 30 minutes.
  7. 7 Enjoy!

By LucyDelRey