Thursday, November 29, 2012

how i got my husband to eat kale.

We had dinner at our friends' house recently & they made a delicious baked pasta dish with kale in it. It was perfect because Joel would have felt like a jerk not eating it, so he had to try it. And to my surprise and delight (hah), he didn't mind it. Which meant I needed to start sneaking kale into meals at home. This fritatta is the first I tried. And he loved it, yay!

Fritatta with Chicken Sausage, Kale and Ricotta (adapted from Bon Appetit)
(Served it with breakfast sweet potatoes & fresh fruit)


  • 12 ounces chicken sausage or protein of choice, cut into 1/2- to 3/4-inch pieces
  • 1 cup sliced shallots
  • 12 cups (packed; 12 ounces) kale or other greens (such as chard and mustard greens)
  • 10 large eggs
  • 1/2 teaspoon sea salt
  • 1 cup freshly grated Parmesan cheese, divided
  • 12 ounces fresh whole-milk ricotta cheese (about 1 3/4 cups)
  • 2 Tbl + 1 Tbl butter (or oil)


  • Preheat oven to 350°F. Cook sausage in 12-inch-diameter ovenproof nonstick skillet over medium-high heat until browned. Using slotted spoon, transfer to paper towels to drain. Add 2 tablespoons butter to skillet. Add shallots and sauté over medium heat until golden, about 4 minutes. Add half of greens and toss until beginning to wilt, about 1 minute. Add remaining greens and sauté until wilted, tender, and dry, about 15 minutes. Transfer greens to plate; cool.
  • Rinse and dry skillet. Beat eggs and salt to blend in large bowl. Whisk in 3/4 cup Parmesan, then greens and half of sausage. Stir in ricotta, leaving some clumps. Heat 1 tablespoon butter in skillet over medium heat. Pour in egg mixture; spread greens evenly. Sprinkle remaining bacon and 1/4 cup Parmesan over eggs. Cook over medium heat until frittata is just set at edges, about 10 minutes. Transfer to oven and bake until just set, about 20 minutes. Cut around frittata to loosen; slide out onto platter. Let cool. Slice into wedges and serve. 

Hooray for kale! Would like to find more ways to incorporate it into our meals.. I will probably try pasta next. I've been using brown rice pasta lately and it really tastes no different to me than whole wheat pasta. Curious to try quinoa pasta as well. I'm currently reading Wheat Belly and have already cut way back on wheat. Feels good! But the bread cravings that come with winter have definitely crept in.. Actually right now, I want some warm bread like crazy. It truly is addictive!! I still do splurge on it here and there, and it tastes even better than it used to because I really savor every bite :) But then I feel like taking a nap afterwards. 

This fritatta, on the other hand, will energize you and provide lots of stuff your body actually needs like protein, vitamins, antioxidants and fiber. And hopefully curb those carb cravings!


Kelly said...

That looks sooo good! I love quiche. Have you made kale chips? Those are so easy and tasty with a little salt and lemon.

Hey, have you heard about he new recommendations regarding brown rice and arsenic? We have cut back on our consumption of brown rice products because of the arsenic, just FYI. I hate how contaminated our food supply is!

Beth @ the city said...

I love quiche! and rarely make it. This is a must try :)

Erika @ rouge + whimsy said...

my husband does not like kale either... i sneak it into soups usually. haha

like this recipe:

Anna said...

This looks delicious! I love quiches and frittatas! So cheap and delicious.

Linnea Wheeler said...

Yum. I'm pinning this to pinterest to try soon!

Dancing Branflake said...

I have to laugh because my husband refuses to eat Kale. He calls it the "blogger food" and won't go near it. But in quiche? I don't he could deny that!!!

kristyn said...

looks yummy--and healthy! :) best of both worlds.


becca said...

yay for healthy food that husbands like! you're doing great with this healthy food stuff.
this looks awesome.

Benlovesting said...

This looook sooo good!

Annabelle said...

I love the title of this post haha.