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
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.
Fold into a taco and serve 2 per person. Enjoy!