How do you make kale in a way that kids will eat it? I remember reading in the classic book Super Baby Food by Ruth Yaron about how she would proudly make a daily morning shake for her kids with raw eggs and kale and feel good knowing that they were starting the day off with a powerhouse nutritional drink. While I too love the idea of a powerhouse breakfast for my kid (and me too!), I just couldn’t bring myself to make that awful sounding concoction. Honestly, I want to be healthy but not to the extent of drinking raw egg and kale in a shake first thing in the morning. Having not been raised on it herself, Ruth confesses also to her own struggle to take even a couple of nutritious sips.
Can’t kale be made in a way that’s delicious? And delicious for kids so that they will enjoy eating it? In the morning nonetheless?
When I spoke with chef Piero Selvaggio for What Chefs Feed Their Kids, he described the highlight of his day as making his infant daughter a one egg omelette with kale for breakfast. His fantastic recipe is in my book and I want to share with you the way I’ve learned to make scrambled eggs for my family. My own secret is that I add a small handful of fresh basil and a bit of Parmesan cheese. Sometimes I make this and serve it with toast, sometimes I mash some avocado on the toast and put the eggs in and fold it like a taco. Let me know if you try it and what you think! I use just 4 eggs for myself, my husband and Cody, who is 5, you may decide to make more or less for yourself.
scrambled eggs with kale
1 teaspoon olive oil, divided
1 small garlic clove, chopped small
5 kale leaves, washed, stems removed and chopped small and still a bit wet
1 Tablespoon chicken stock (or water)
4 eggs beaten
10 or so small basil leaves, more or less to your liking, chopped
2 Tablespoons parmesan cheese, grated
Heat a small skillet over medium heat and get a plate ready by the stove. Add half the olive oil to the pan. When the oil is heated, add the garlic and cook until softened and the garlic has a bit of color. Add the kale, still wet from washing and cook, stirring here and there for about 3 minutes until bright green. Add the chicken stock, cover the pan and cook for another 3 minutes until the kale is wilted and the chicken stock absorbed. Note the kale shouldn’t be overcooked until muddy brownish, it should still be green. Remove the kale to the waiting plate, quick wipe the pan out and add the rest of the olive oil and when heated, add the eggs. Stir a bit to scramble and when just coming together and no longer liquidy, add the kale back to the pan with the basil and the cheese. Stir in to combine. Turn the heat off and stir a bit till the eggs have finished cooking but are not dry.