Absence sure does make the heart grow fonder!
At least, it did mine…
This past Lent, (like we usually do), my daughter and I picked something to give up. My daughter picked her homemade mac and cheese and I picked meat; which, for me included: chicken/fish/turkey. My heart wasn’t in the right place when I chose to eliminate the meats I ate, as I thought eliminating them would be an easy choice. I have always thought that I was more of a vegetable eater – but, the forty days that followed proved to me that my thinking was way off.
The first couple of weeks were a breeze – I enjoyed eating my way through bowls of peri peri tofu (recipe coming soon), Spicy Peanutty Broccoli, Spicy Orange and Black Bean Stew, and Lentil and Spinach Stew. But then, week three came by, and all I could think of was bacon and chicken and bacon with chicken… Oh good gawsh…at this point, all the Green Smoothie Pancakes I made were just not filling the void I felt inside!
I went for long, contemplative runs to help me refocus and that’s when I started eating ALL the Kale – ALL the time! And this quick and easy, one skillet, Lemon Kale Bake became a staple in our house. I loved this so much and made so much of it – I even decided to share some of it with my mom (no easy task, as I am a work in progress when it comes to sharing). This dish is so easy and so simple, I wouldn’t even have posted it, but my mom raved about it so much, I figured I would pass this recipe on.
Of course, come Easter Sunday morning, I broke my meat-less fast with chicken sausages AND bacon AND eggs – and by the end of that meal, I was wishing I had eaten this Lemon Kale Bake instead!
[Tweet “Quick and Easy, One Skillet, Lemon Kale Bake @ RunninSrilankan”]
Lemon Kale Bake
- 1 yellow onion chopped
- 1 inch piece of fresh ginger finely chopped
- 4 garlic cloves also chopped
- 5 cups uncooked kale
- juice and zest of 1/2 a large lemon
- 3/4 vegetable broth
- 1/4 teaspoon cumin
- 1/2 teaspoon chili flakes optional
- 3 eggs
- Olive Oil
- Preheat oven to 350 degrees
- Add enough olive oil to coat the bottom of a skillet and place on a medium flame
- Add the onions, garlic and ginger and saute for about 10 minutes
- Add the kale, lemon zest and juice, salt, cumin, and vegetable broth and stir so all the kale is coated in the vegetable broth and spice and lemon mix
- Make three "wells" and break the three eggs into them
- Bake at 350 for 15 minutes
- Garnish with chili flakes if desired and additional lemon zest and dig in!