kale-cakes-with-sweet-hot-peppers

Kale Cakes with Sweet Hot Peppers

0 Reviews Add a Pic
  • Prep

    25 m
  • Cook

    30 m
  • Ready In

    55 m
melissa-henry
Recipe by  melissa-henry

“Kale can be tough to work with as it's generally bitter, but this recipe makes it tasty! Versatile, this dish can be served as a savory breakfast dish or main dish at dinner. This recipe was adapted from Regina Schrambling's Collard Squares.”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.

Ingredients

Adjust Servings

Original recipe yields 4 servings

ADVERTISEMENT

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Heat 1 tablespoon olive oil over medium-high heat in large heavy skillet. Add red onion; cook and stir 3 minutes. Add garlic; cook and stir 2 minutes. Add kale and continue to stir until kale is wilted, about 5 minutes. Place kale mixture in a large bowl.
  3. Gently toss kale with tamari sauce, Romano cheese, whole wheat bread crumbs, eggs, oregano, sea salt, and black pepper until well combined.
  4. Lightly coat an 8x8-inch baking pan with 2 teaspoons olive oil; pour in egg and kale mixture. Distribute chopped pickled picante peppers on top.
  5. Bake in the preheated oven until eggs are well set and the top is lightly browned, 20 to 25 minutes. Cut into squares to serve.

Share It

Reviews (0)

Rate This Recipe

No reviews (yet). Have you made this recipe? Be the first to review it!

More Reviews

Similar Recipes

Sweet and Savory Kale
(198)

Sweet and Savory Kale

Hash Brown Hot Dish Stuffed Bell Peppers
(29)

Hash Brown Hot Dish Stuffed Bell Peppers

Chicken and Kale in Parmesan Cream Sauce
(23)

Chicken and Kale in Parmesan Cream Sauce

Quiche with Kale, Tomato, and Leek
(9)

Quiche with Kale, Tomato, and Leek

Baked Sweet Potato with Onions and Red Peppers
(4)

Baked Sweet Potato with Onions and Red Peppers

Rotini With Kale, Roasted Peppers and Pine Nuts
(4)

Rotini With Kale, Roasted Peppers and Pine Nuts

Nutrition

Amount Per Serving (4 total)

  • Calories
  • 360 cal
  • 18%
  • Fat
  • 21.7 g
  • 33%
  • Carbs
  • 21.5 g
  • 7%
  • Protein
  • 23.1 g
  • 46%
  • Cholesterol
  • 310 mg
  • 103%
  • Sodium
  • 703 mg
  • 28%

Based on a 2,000 calorie diet

Top

<

previous recipe:

Quiche with Kale, Tomato, and Leek

>

next recipe:

Sweet and Savory Kale