Kale, Tomato and Egg Tacos

I decided to finish off the kale in my garden to make room for the lettuce growing next to it. For a quick dinner with a good hit of protein, I made egg, kale and tomato tacos. A little wet and messy, but really good!

With all the greens that have been harvestable in my garden, it is a vitamin-rich time for us! I love it! Next up – broccoli, cauliflower and peas!

Kale, Tomato, and Egg Tacos

2 bunches kale, torn (from the garden)

15 oz canned tomatoes with their juices, preferably San Marzano, crushed by hand

3 cloves garlic, minced

1 Tbsp olive oil

8 eggs (from Farmer Kim)

1/4 cup milk (skim is fine)

1/2 cup shredded sharp cheddar cheese

8 whole wheat fajita-size tortillas

Directions

Heat a deep saute pan over medium-low heat. Add kale, tomatoes, garlic and oil. Braise for 20-30 minutes.

Meanwhile, make the scramble eggs. Beat together the eggs, milk and cheese. Cook over medium to medium-high heat, stirring to scramble as they cook, to your preferred level of done-ness. We like ours soft scrambled.

Heat the tortillas either over the stove or in the microwave. For each taco, lay a line of kale-tomato mixture and a line of eggs down the middle of a tortilla.