This dish includes potatoes and kale which makes it a substantial and delicious lunch or afternoon snack. Serves 4-6.
|1/2 lb||medium potatoes, Yukon Gold or equivalent variety, washed and sliced ¼ inch thick|
|1||bunch kale- washed, stripped off the stem and chopped coarsely|
|1||bunch fresh scallions cleaned and sliced thin|
|2||cloves garlic peeled and sliced thin|
|1||pinch red pepper flakes|
|–||cracked black pepper|
|1/2 cup |
plus 2 tbsp
|good quality olive oil|
|1/2||bunch Italian parsley, picked, washed, and chopped|
|2||sprigs fresh thyme picked and chopped|
|2||sprigs fresh basil, picked and chopped|
Preheat the oven to 400 degrees.
Heat a large saute pan with ½ cup olive oil. Place potatoes in the pan and sprinkle with 1 tsp of salt. Turn heat to low and cover the pan. Cook potatoes for about 15 minutes or until tender, stirring occasionally and taking care to not brown or break up the potatoes. Remove from pan and reserve.
In the same pan over medium heat, add the remaining olive oil, the garlic, and the hot pepper. When the garlic is just starting to sizzle, add the washed kale and 1 teaspoon of salt. Cover the pan and let cook, stirring occasionally, until the kale is tender and then add the scallions. Cook for two minutes more, stirring well, until the scallions are translucent.
In a large bowl, whisk the eggs until smooth and add the remaining 1 teaspoon of salt and 2 grinds of cracked black pepper. Add the potatoes with all their cooking olive oil, the kale-scallion mixture, and the chopped herbs.
Brush the bottom and sides of a small ceramic or glass baking dish (8×8) with olive oil and then line the bottom with parchment paper. Pour the egg-potato-kale mixture into the pan and place in the oven for 25-30 minutes or until the center feels firm.
Remove from the oven and let rest for 10 minutes. Turn out onto a sheet pan, flipping it back over onto a platter to serve.