Kale, baby purple *super-food* 0.125 kg pack

Since it is a young leaf, it can be consumed raw as well. the tender Purple kale is a great intense addition to mixed green salads. They are great carriers for peanuts, almonds, tamari, chiles, and other Asian ingredients like sesame oil and ginger.

They are great in hardy soups which contain smoked meats, potatoes, beans, or barley. Other flavor affinities include, bay leaf, oregano, thyme, red pepper flake, nutmeg, shallots, onion, tomato, sweet potatoes, cheddar cheese, Parmesan, cream, roasted meats, and chicken.

Baby Kale, Mozzarella, and Egg Bake

Ingredients:

142 grams of baby kale
kale leaves
2 tsp. olive oil
168 grams of mozzarella cheese
24 grams of green onion
8 eggs
ground black pepper
salt

Instructions:

1. Wash the kale and dry.
   
2. The kale only needs a few minutes of cooking at high heat to wilt it before you put it into the casserole dish. Remember the kale will cook more when the egg bake is cooking in the oven.
3. Spray your casserole dish with olive oil or non-stick spray and spread out the wilted kale in a single layer.
   
4. Then spread most of the mozzarella and all the sliced green onions over the kale.
5. Season with salt and black pepper.
6. Beat the eggs in a bowl or measuring cup and then pour them over the kale/cheese mixture. Then use a fork to gently “stir” so the eggs are well distributed into the kale and cheese.
   
7. Sprinkle the rest of the Mozzarella over the top.
   
8. The Baby Kale, Mozzarella, and Egg Bake were done after it baked for about 30 minutes.