|Fennel biscuit with a fried egg, thick-cut bacon and kale|
January always marks the month that I buy a lot of leafy greens and other superfoods.
I put them in my pantry and refrigerator and try to figure out what to do with the ingredients in order to make them staples in my diet and not victims of the trash can. This time I decided to buy a rather large head of kale and try it out. Last weekend while I was planning my weekend breakfast menus I looked in my refrigerator to see a rather imposing head of kale and I figured it was time to get started.
One of the things I made was a breakfast biscuit with thick-cut bacon and a fried egg. The kale took the place of lettuce to make it a sort of breakfast "club" sandwich. In order to add a little flavor I decided to add a couple of teaspoons of fennel powder to the biscuits which would also go well with the thick-cut bacon.
|Kale and Fingerling Potato Frittata|
The next breakfast is one of my favorites - the frittata. I tend to use the frittata as a way to use up any fresh ingredients I have left in my refrigerator from the week prior. You can come up with such creative combinations of flavors by doing this and have a great breakfast. When I sauteed the kale it was different than spinach which seems to reduce almost instantly and reduce to a fraction of its former size. The kale wilted slightly but had a lot more texture and was delicious in the frittata. I combined it with fingerling potatoes and some crumbled goat cheese.
These two recipes proved that kale is a great addition to your produce list and an even better idea for breakfast.
2 cups self-rising flour
4 tbsp unsalted butter
1/2 - 3/4 cup buttermilk or milk
2 tsp fennel powder
Cube the butter and cut into the 2 cups of self-rising flour with the fennel powder added. With your hands massage the butter into the flour until it resembles coarse sand. (You can test this by gathering a handful of the flour in your hand and it will hold together into a ball) Add the milk or buttermilk until it comes together into a dough (just add the 1/2 cup first and add more if you need it). Flour a surface on your counter and roll out to about 1 inch thick. Use a biscuit cutter round and put on a cookie sheet. Bake at 400 degrees for 12 minutes.
Kale and Potato Frittata
1 cup chopped kale
8 fingerling potatoes (sliced)
1/4 cup goat cheese
1/2 chopped onion
3 cloves chopped garlic
salt and pepper to taste
In a 10 inch frying pan saute the chopped onion and garlic until softened on medium high heat. Add the potatoes and fry them until they are cooked through then add the chopped kale and fry until slightly wilted and softened. In a mixing bowl beat the eggs and add salt and pepper to taste (I tend to use 1 tsp of salt and 1/2 tsp pepper)
Add the eggs and sprinkle the goat cheese on top. Cook the frittata on the stove top until the eggs start to set on the sides, put it under your oven broiler on low until the frittata cooks through (in the middle especially). Let it cool slightly and then turn the frittata out on a large cutting board. It should come out of the frying pan as one piece and then you can slice it like a pie.