Last week our upick option at the farm was kale. It was way out in a field that required quite a bit of a walk, but the wonder of kale makes it all worth it. Colin hitched a ride back on the front of the stroller, which is always a nice chorus of James screeching and Colin complaining that he's kicking him. At the end of the day, we had a big bunch of kale I've been making into chips and sneaking into their smoothies.
Friday morning we went out for a family run. Thanks to a big hill and a big stroller filled with big kids, all being pushed by Jon, I was able to pull ahead of the crew for all of 10 yards or so before they smoked me to the finish line. After we got home, I wanted to make a healthy breakfast, and the summer breakfast scramble came to be. Colin mentioned several times that it smelled awful, so it might not be a hit with the younger set, but I thought it was delicious.
Summer Breakfast Scramble (for 2)
3 leaves kale, stem removed and chopped into bite sized pieces
1 scallion, sliced
2-3 eggs, whisked
olive oil or butter
goat cheese, crumbled
fresh jalapeno, sliced
In a skillet, heat butter or olive oil (or both) over medium low.
Saute kale until wilted. Add in scallion.
Pour eggs over kale and stir until scrambled.
Top with crumbled goat cheese and sliced jalapenos.