Kale, Onions, Peppers and Eggs

This ever happen to you? You get up in the morning, toss down a cup of coffee (or other beverage), maybe pack a quick lunch or need to get the kids out the door to school and then you rush off to work without thinking about dinner. When you finally get home it’s late and you don’t want to spend an hour making something. Your meal options end up being sandwiches, take out or something that you can quickly cook from a box, can or the freezer.

How about this one. You get up, grab a coffee (yes I do love my coffee), get ready for work perhaps while simultaneously trying to feed kids and get them off to school. There doesn’t seem to be enough time to cook something so everyone either grabs a granola bar or muffin. Perhaps it’s cereal or toast instead. When you finally get home your supper options are something like the ones above.

Sigh….I hate feeling like the options are few when it comes to cooking meals because the time it takes to make something from scratch. This is why I prep extra items on the weekends and freeze them for future meals. Usually I just make a bigger batch of something I’m already cooking. This weekend it was several variations of sauteed kale, sweet peppers and onions. Future meals include several meals of kale, eggs and various other veggies  as well as soup. Here’s how I prep with a purpose:

Kale, Onions, Peppers (with Eggs)

 

1 bunch of Kale

1 medium onion, chopped

1 sweet red pepper, seeded and diced

1-2 tablespoons olive oil, coconut oil or butter

salt and pepper

Wash the red pepper, remove the seeds and dice. Separate the leaves of kale and wash well to remove debris. Tear or cut the leaves from the larger pieces of stem.  Cut the kale into bite sized pieces. I usually cut the kale into strips and then cut the strips into smaller pieces. Peel and dice the onion.

In a large skillet add the oil and turn the heat to medium. Add the onion and saute until softened. Add in the red peppers and kale. Saute for 3 to 4 minutes then add 2 or 3 tablespoons of water to the pan and cover it. Allow the kale to steam until it has softened.

Once the kale has softened the veggie mixture is now ready to be cooled so it can be packaged for future meals. You can also freeze part of the recipe and continue to cook something with the remainder. In the picture above I had a baked potato in the refrigerator so I removed the peel, diced it and added it to what remained of the kale. Once the potato had warmed up I made 4 wells in the kale mixture and cracked an egg into each well. When the bottom of the eggs had set I put the cover back on and cooked them until the yolks were firm. Top with some chopped chives and serve.

FREEZER TIPS: package the remaining kale mixture into freezer or sandwich bags. The amount you freeze will depend upon how you plan on serving them. For family sized meals use a quart sized bag. For individual servings use a small snack or sandwich sized bag.

Double bag your veggies (helps to prevent freezer burn) by sealing the smaller bags and placing them all into a larger freezer bag. Double bagging allows you to put a piece of paper into the bag with the name of the food and the date you froze it. The night before, or even several hours before your ready to use them, remove a bag and allow to thaw.

To use: toss the kale mixture bag in a pan, add some meat if desired, and cook until warm. Serve with eggs or as a veggie side dish. Want an even quicker meal? Put the veggies into a microwaveable bowl and crack an egg on top. Microwave on high for 1 1/2 to 2 minutes until the egg is fully cooked. Makes a quick breakfast.

Mix up your veggies. How about kale, onions, peppers and zucchini? Kale, onions and mushrooms? Kale and sweet potato? Add in some diced linguica, like in the picture above, or add whatever cooked meat you have in the refrigerator.

This post was shared on Real Food Wednesdays.

What kind of veggies would you include with sauteed kale?

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