According to Fannie, this recipe is popular in San Francisco. I've never
heard of it, but it sounded alright, and I had most of what I needed to
make it, which is reason enough for me to choose a recipe.
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| Chop kale & onion while oil heats. |
For this, I used:
3 tbsp coconut oil for cooking
1 onion
1 bunch kale leaves (FF says 1 lb. spinach, but I have neither spinach nor a cooking scale, so I just used the handful of kale I had from the garden. I adjusted cooking times accordingly.
1 lb ground beef
3 eggs (or 4, depending on how many people are eating)
1/4 c. parmesan cheese
salt
tobasco
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| Cook for about 10 minutes, or until onions are translucent, stirring often. |
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| Add ground beef and cook until pink is gone. Beat the eggs, add a splash of Tobasco, and pour over mixture. Cook til eggs are solid, stirring occasionally. |
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| Top with parmesan, salt & pepper, and lots of splashes of Tobasco (if you like that kind of thing). |
This wasn't the best recipe I've made, but it was alright. I paired it with
sauteed zucchini (yesterday's post) and added some sliced tomatoes from the garden for a complete paleo meal. It was tasty enough, just not very exciting (until I started splashing Tobasco all over it). My son even ate a huge helping without complaining. I gave him a huge scoop, since he won't eat zucchini, and figured he'd give me a lot of trouble. But all he said was that it didn't taste like sausage and eggs, and then, to my surprise, he ate his entire helping, kale included. Apparently, he really likes kale now. Also, he thought the Tobasco bottle looked so cool that he wanted to try it, and shockingly, he splashed drops all over his and ate it all up. This is a kid who thinks the gingersnap 'oreos' I bought him were hot. So go figure. But hey, if he's not complaining, I'm not complaining!
For my son's sake, I'd call this a roaring success, even though personally, I found it a little plain without a heavy dose of Tobasco to liven it up.
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