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Author Notes: In the office, we call this tasty frittata “Kale Cake” mainly because it’s layered in the middle with feta. It’s really more of a flourless tourte, but whatever you call it, this is a delicious, nutritious way to turn the super-food kale into a crowd pleasing main course. All in all, it takes the cake! —Cook For Your Life
Makes 1 8-inch cake
- 2 tablespoons olive oil, divided
- 1 large shallot, thinly sliced
- 2 garlic cloves, smashed and sliced
- 2 teaspoons chopped fresh rosemary
- 6 cups shredded lacinato kale
- Salt, to taste
- 1.5 cups Cooked barley
- 4 eggs
- 1 cup goat cheese, crumbled
- Heat 1 tablespoon of the olive oil over medium-high heat in an 8-inch oven proof pan or skillet. Add the shallots and garlic and cook until beginning to turn golden, about 5 to 8 minutes.
- Add the rosemary and shredded kale and a generous pinch of salt. Cook, sitting until the kale has just began to wilt, about 4 minutes. Stir in the cook barley and heat through, then turn off the heat.
- In a large bowl, lightly whisk the 4 eggs then add in the kale and barley mixture.
- Wipe the saute pan clean, then heat the remaining 1 tablespoon of olive oil over medium heat. Pour in half of the kale and egg mixture, then dot with half the goat cheese. Pour in the remaining kale and egg mixture, then top with the remaining goat cheese.
- Preheat the broiler.
- Cook covered over medium-low heat, for about 8 minutes or until the egg begins to set and the bottom is beginning to brown. Move to finish in the broiler for 5 minutes. Let cool slightly and serve warm or at room temperature in wedges.
- This recipe was entered in the contest for Your Best Dark, Leafy Greens