Kale Cakes with Sweet Hot Peppers

Kale can be tough to work with as it's generally bitter, but this recipe makes it tasty! Versatile, this dish can be served as a savory breakfast dish or main dish at dinner. This recipe was adapted from Regina Schrambling's Collard Squares.

• Preparation Time: 25 mins
• Cooking Time: 30 mins
• Total Time: 55 mins
• Calories: 360 Calories

Ingredients

• 1 tablespoon olive oil
• 2 teaspoons olive oil
• 1 cup grated Romano cheese
• 5 cloves garlic, minced
• ½ red onion, chopped
• 1 pinch sea salt and ground black pepper to taste
• 1 bunch kale, stems removed and chopped
• 1 teaspoon tamari sauce
• ¼ cup whole wheat bread crumbs (Optional)
• 6 eggs, beaten well
• 1 bunch fresh oregano, chopped
• 5 pickled picante peppers (such as Trader Joe's Peri Peri Peppadrops®), chopped

Recipe Instructions

Step 1

Preheat oven to 350 degrees F (175 degrees C).

Step 2

Heat 1 tablespoon olive oil over medium-high heat in large heavy skillet. Add red onion; cook and stir 3 minutes. Add garlic; cook and stir 2 minutes. Add kale and continue to stir until kale is wilted, about 5 minutes. Place kale mixture in a large bowl.

Step 3

Gently toss kale with tamari sauce, Romano cheese, whole wheat bread crumbs, eggs, oregano, sea salt, and black pepper until well combined.

Step 4

Lightly coat an 8x8-inch baking pan with 2 teaspoons olive oil; pour in egg and kale mixture. Distribute chopped pickled picante peppers on top.

Step 5

Bake in the preheated oven until eggs are well set and the top is lightly browned, 20 to 25 minutes. Cut into squares to serve.