For an inexperienced health food enthusiast (me) it wasn't bad. And I've been meaning to try something along this vein for quite some time now.
That being said, here are my notes for this experiment:
- The recipe calls for 1/4 teaspoon of salt. Now, I'm a standard American when it comes to crappy dietary choices and I LIKE salt. And I don't have any medical conditions that would cause me to limit my salt intake. So I assumed that her healthy recipe would probably be a little unsalty for my taste and didn't measure, but was reasonably (unreasonably, really) generous with my salt. THIS WAS A MISTAKE! If you're not going to measure, at least go easy. You can always add more.
- If I had it to do over again, I would wilt the kale a while longer before adding the eggs. Again, I've been cooking for myself and my family for a lot of years now. To me, "cook [the kale] about 5 minutes," means stir, stir, get the eggs out of the fridge, stir, ho hum, yeah that looks kind of wilty. So I don't know exactly how long I did actually cook my kale for, but it could have been longer.
- I have an awesome Cutco skillet with a heavy duty lid that means when the lid is on, heat is being reflected from every angle so it will cook the top of your eggs. So I didn't bake, I just set it sit on the medium-low burner for about 4 minutes. They were cooked perfectly.
- I also thought it might be nice with maybe some parmesan or goat cheese.
Bottom line - If this morning was my only chance to get this right, I wouldn't make this recipe again. But thank God for new days and second (and third and fourth and fifth...) chances! I definitely plan to try it again with less salt and longer cooking time for the kale.
