Kale and Egg Pie

Kale And Egg Pie

Two Heads of Kale With the Stems Removed, Cleaned, Dried, and Cut Into Bite Sized Pieces
(Note: you can substitute Swiss chard, spinach, or mustard greens)
½ Spanish Onion Diced
Two Cloves Garlic Minced
8 Eggs Beaten
½ Cup Panko Bread Crumbs
½ Cup Grated Parmesan or Romano Cheese
Teaspoon Crushed Red Pepper
Approximately Three Tablespoons Sea Salt, Divided
A Tablespoon and 2 Teaspoons Of Olive Oil, Divided

In a pot of boiling salted water, cook the greens for 3 minutes. Drain the greens and then squeeze out as much water as you can. Set aside.

In a large skillet on medium heat, cook the onions, crushed red pepper, and a teaspoon of sea salt for 3-4 minutes in a tablespoon of olive oil until the onions are translucent. Add the garlic and cook for an additional minute. Add the greens. Stir so that the greens get coated with the olive oil, onions, garlic, and the spices. Taste and add more salt and/or red pepper if necessary. Remove from the heat and let cool.

In a greased baking dish, add the greens and spread out evenly on the bottom of the dish. Add the beaten eggs and smooth the eggs uniformly over the top of the greens. Sprinkle the breadcrumbs and grated cheese evenly over the top of the beaten eggs. Drizzle the top of the breadcrumbs with two teaspoons of olive oil.

Bake in an oven at 350 degrees for 35-40 minutes until the top becomes golden brown.