Dose of Prose

As much as I love to play around and throw down in the kitchen, I don’t always have the luxury of time on my side. I’m sure there’s plenty of kale recipes out there, but for this particular dish I added a spin to it to make it my own. I love making this meal because it’s so customizable – you can literally eat it at any time of the day and experiment as much as you like. You only need a few ingredients and one pan to make it. Not too bad, right? I made this dish for my parents and now we eat it on a weekly basis. You seriously cannot go wrong with this recipe. If you decide to try it out, leave a comment and let me know!

Cooking Time: ~30 minutes

Ingredients:

• kale (I usually get about 2 buschels, since it tends to cook down a lot)
• sweet and/or regular potato
• butternut squash and/or zucchini (optional)
• eggs (optional – if making breakfast scramble)
• shrimp (optional – if you want added protein)
• mushrooms
• extra virgin olive oil
• fresh garlic cloves
• onion
• bell pepper
• pecans (optional)
• sea salt
• cayenne pepper
• butter
• fresh herbs (Italian seasoning)

Steps

1. Prep veggies – wash and cut kale (remove stems), chop up potatoes, mushrooms, bell pepper, onion, garlic, and whatever other veggies you want to add to your scramble. Veggies do not take long to cook, so this step is essential to making the cooking process easier.
2. Put your skillet on medium heat and add butter and oil to the pan.
3. Once your skillet is nice and hot, add your potatoes (you can also cook your potatoes in the oven and add them in the scramble at the very end – whichever method is easier for you). This would also be a good time to add in your shrimp since it takes a few minutes to cook. Season with salt, pepper and herbs.
4. When your potatoes are brown and soft, add in your veggies that you chopped earlier (kale, mushroom, bell peppers, squash, etc.). Add in your garlic and onion. You can also add in more salt and pepper. If you’re making this dish with squash, you can also add in pecans here. It really adds a nice flavor and crunch to the dish.
5. Stir occasionally and once the kale cooks down you’re good to go.

**If you are making this as a breakfast dish, I would omit the seafood and nuts. Cook your eggs in a separate skillet and add in the kale, potato, veggies and season to your liking. It’s basically like making a veggie omelet.**

That’s all she wrote y’all. Five steps, one pan, and three main ingredients (kale, veggies, seasoning) – you can’t beat that. This dish will keep you full, and will definitely clean you out (your bowels will be happy haha).

P.S. I like to pretend I’m a chef sometimes on that little app called Instagram. If you want to see more cooking videos as well as parts of my daily life, follow me @styleprose!

-Kaamilah