Happy Monday! Hope you all had a lovely weekend. Yesterday was possibly the most beautiful day we’ve had here in Minneapolis yet. Though, the rain still hasn’t quite let up and our many lakes are turning into even more lakes (as well as streets, bike paths, walking paths and large areas of grass – all turning into little lakes). While I don’t love the problems that come with flooding, I honestly love rain and thunderstorms, so I wish it would just chill out a little bit and let everyone actually enjoy it more.
Another plus side of summer is that the fresh air, sunshine and warm weather has drawn me out of the carb-heavy, please comfort me and help me get through this eternal winter mindset when it comes to cooking. I’ve been trying to maximize and really get happy summer eating rolling. Also, I impulse buy large quantities of produce at Costco that the mister is not that interested in, so have no choice but to figure out a way to eat it all up before it goes bad and I feel extra dumb for overestimating my produce eating abilities.
Super Greens Egg Bake
1.5 lbs (approx 16 C) of organic power greens (kale, spinach, chard – this is a Costco size bag)
¼ – ½ lb spicy pork sausage
¼ C milk
Pre-heat your oven to 425. Grease an 8” x 8” baking dish and crumble the pork sausage all along the bottom. Use ¼ to ½ of a pound depending on how much meat you want in the egg bake.
Warm up a large pan/skillet over medium heat and add a big drizzle of olive oil. Once the pan is ready, add the greens (depending on how large your pan is, you’ll have to cook the greens down in batches) and sauté them down. Set aside to cool a little bit. Once the greens have cooled off a bit, using a paper town (or your bare hands) squeeze out as much liquid as you can. Pile them all up on a cutting board and do a rough chop.
In a big bowl, whisk the eggs, milk and spices (decide on the quantities based on your tastes) until well mixed. Add the chopped the greens and stir until they are evenly incorporated into the egg mixture. Pour into the baking dish over the sausage.
Bake for 40-45 minutes. The eggs should be pretty firm before you take them out. Give the dish a nice shake to check out the jiggle factor.