Duck Egg Kale Frittata

I have been buying my eggs from a new farmer for the past few months. I always notice that he has duck eggs but I was apprehensive about trying them. I finally took the plunge and I am glad that I did. They are bigger than chicken eggs but I found out that (compared in weight) duck eggs have more vitamins, minerals than chicken eggs! They do have a slightly higher fat and cholesterol count but I am not really worried about that. Overall, I think they have a more distinct flavor than chicken eggs. I would buy them again!

I made this frittata with the leftovers that I had from making the kale stew. It was delicious. I think kale and eggs pair nicely together. Try it!

Serves 4

INGREDIENTS

• 5 Duck eggs
• 5 leaves of kale, stems removed and chopped finely
• 1 veggie sausage, cut in half lengthwise and diced (I used sun-dried tomato Tofurky brand)
• 1 clove of garlic, chopped finely
• 4 mushrooms, chopped
• 1/4-1/2 of a medium onion, diced
• Parmesan, shredded-1/3-1/2 cup (I like a lot of cheese but you use as much as you want)
• Half and half (approximately 1 tablespoon)
• Salt and pepper-a pinch or 2 
• Olive Oil

Preheat oven to 350 degrees. Mix duck eggs together in a bowl. While beating eggs pour in half and half and mix until combined. Coat a cast-iron skillet with plenty of olive oil. Heat oil in the skillet on medium heat. Add onions and cook for approximately 3 minutes. Add garlic and cook another minute. Add mushroom, sausage and kale, saute a few minutes, until kale cooks down, add more oil, if needed. Add the eggs, half of the Parmesan salt and pepper. Mix everything together and cook for another 2 minutes. Sprinkle the top of the frittata with the remaining Parmesan cheese. Place skillet in the over and cook for 5-10 minutes, until the top starts to brown and a toothpick comes out clean. Serve with hot sauce and leftover baguette.     

Kale and White Bean Stew

I have made several variations of this soup over the years so I thought it was about time that I posted one of them.  In the past I have added mushroom, used different greens (it is great with swiss chard), used tomatoes instead of sausage etc etc. I am not usually a big fake meat eater but for some reason it just sounded good, you can feel free to omit it or use real sausage. I think this soup always turns out delicious.  I made this variation a few weeks ago and it lasted for days which was good considering the fact that I had 3 exams that week! I served this with a whole wheat baguette with melted Parmesan!

Makes 6 main coarse servings

Ingredients:

•  3/4 pound dried white beans (I used cannellini)
• 1 large sweet onion (or 2 medium onions)
• 2 tablespoons olive oil
• 4 garlic cloves, finely chopped
• 5 cups veggie broth or veggie bullion
• 2 qt water
• splash of white wine
• 1 (3- by 2-inch) piece Parmesan rind (this really makes it!)
• 1 dried rosemary or dried thyme
• 3 veggie sausages, (I used the sun-dried tomato Tofurky brand) cut in half length-wise & chopped
• 4 carrots, halved lengthwise and cut into moons
• 1 lb kale (I prefer lacinato), stems and center ribs discarded and leaves coarsely chopped 
• vinegar (you choose!)
• Salt and pepper to taste
• baguette

Preparation:

Cover beans with water by 2 inches in a pot and bring to a boil. Remove from heat and let stand, uncovered, 1 hour. Drain beans in a colander and rinse.

Cook onions in oil in an 8-quart pot over moderately low heat, stirring occasionally, until softened, 4 to 5 minutes. Add garlic and cook, stirring, 1 minute. De-glaze the pan with a few splashes of white wine, let cook another minute in the wine.

Add beans, broth, 1 quart water, cheese rind, salt, pepper, and rosemary (or thyme) and simmer, uncovered, until beans are just tender, about 50 minutes.

While soup is simmering, brown sausage (if using).

Stir carrots into soup and simmer 5 minutes. Stir in kale, sausage, and remaining quart water and simmer, uncovered, stirring occasionally, until kale is tender, 12 to 15 minutes. Add a splash or 2 of vinegar, I used balsamic. Season soup with salt and pepper.

Adapted from Epicurious