Garlicky green eggs

Serves 2-3

• 6 large eggs

• 1/2 cup milk

• 1/2 cup shredded cheddar cheese, optional

• 1/2 bunch kale

• 3-4 garlic scapes, chopped into small pieces

• 1/2 teaspoon salt

• 2 tbs. olive oil or ghee (clarified butter) 

Set a 2 quart pot of salted water to boil. 

Strip the leaves from the kale stems and rip them into large pieces. Thinly slice the kale stems. When the water boils, drop the kale into the pot and simmer for 3-4 minutes, until tender. Drain and rinse with cold water. Squeeze as much water out of the kale as possible.  

Crack the eggs into a blender, then add the garlic, kale, milk, and salt and blend until smooth. 

Heat the oil/ghee in a large cast iron or non-stick skillet, then add the egg mixture and cheese if using, and cook over high heat, stirring gently, until eggs are cooked. 

Season with more salt and pepper to taste, and serve with hot sauce if desired. 

---