Fennel, Pepper and Kale Scramble with Blue Cheese and Tomatoes
All right, here's the deal: If you've never had pasture-raised eggs, you are seriously missing out. The difference is very, very real. Those hormone-pumped, force-fed chicken eggs produced in claustrophobic quarters are just sad imitations.
If your neighborhood allows you to keep chickens, I highly recommend it. They are relatively easy and inexpensive to maintain, will provide you with an unending supply of the fluffy, flavorful, SUPER YELLOW eggs you were meant to have, and, well, they're pretty cool animals! And if you have kids, it's double the fun … You get to watch them watch the chickens in awe and toddle around after them, and then when they're older, those coop chores are a useful responsibility teaching tool.;)
If you are unable or uninterested in becoming a chicken farmer (there is some poop involved), no worries … Green Grocer will bring them to you! How great is that?!
On to today's lunch ... Here's a tasty twist on your typical egg scramble. I love a green pepper/onion/cheddar combo as much as anyone, but I also love to mix things up (and I REALLY LOVE the sense of accomplishment I get when I eat my way through my entire Green Grover box before the next one arrives).
With nutty, sweet fennel, tangy blue cheese and leafy, wilty kale, this scramble is rich on the texture AND flavor spectrums. Enjoy!
What you'll need:
2 tsp olive oil
1/2 bulb fennel, thinly sliced
1/2 green pepper, chopped
2-3 cups torn kale leaves
1/4 cup milk
4 cherry tomatoes, quartered
1/4 cup blue cheese
Heat oil in a skillet over medium heat. Add fennel and pepper, sauté until fennel becomes translucent and slightly golden.
Add kale, cover and cook for 2-3 minutes or until wilted.
Whisk eggs and milk and add to pan. Reduce heat to low and cover. Cook about 5 minutes, occasionally removing lid and stirring. Remove from heat. Add cheese and tomatoes, cover and let sit until cheese begins to melt.