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Author Notes: **Variations: this is a gluten free recipe. I suspect Since it's still fall in most parts of the lower-48 and most folks have access to their autumn bounty of apples, I would suggest using any tart, firm apple for this recipe. Also, I tried this recipe with thicker apples, and it didn't work as well, so you want to make sure they're sliced thinly. —Mary Catherine Tee
Granny Smith apples
bunch kale, chopped
eggs, room temp
teaspoon red pepper flakes
cup extra sharp cheddar, grated
pound bacon, cooked and chopped
salt and pepper to taste
- Preheat oven to 375 degrees.
- Melt butter in an oven proof skillet over medium heat.
- Meanwhile, peel papery skins off of each shallot and cut into thin slices, crosswise.
- Add to melted butter and cook until cooked through and browned, about ten minutes.
- While the shallots are cooking, peel apples, remove pit, and cut into quarters. Use the thin slicing attachment on your food processor and place apples in a food processor one quarter at a time. Once the apples are sliced, squeeze juice of lemon over apples and allow them to sit for 5-10 minutes to release some of their water.
- Once shallots are cooked, add kale and cook down for about 3 minutes. Once the kale is cooked down to your liking, empty mixture into a bowl and remove skillet from heat to cool.
- While the skillet cools, mix eggs, cream, and spices.
- Layer apples in one to two thin layer(s) around the bottom of the skillet once cooled. Cover the apples with shredded cheese. This will help bind the apples while cooking.
- Cover the cheese with kale and shallot mixture.
- Arrange bacon over kale and shallots.
- Pour egg mixture over everything.
- Pop in the oven and bake for 30-35 minutes, or until the center is firm.
- This recipe was entered in the contest for Your Best Savory Apples