Eggs scrambled with cooked kale kale, easy health recipe

Eggs creamy blunders for a healthy meal with kale cabbage full of health and sesame benefits.

It is one of my light but complete light meals that I share with you, vegetables mixed with eggs rather than with accompaniment. No eggs scrambled in the American thing here, no bacon or cheese but a healthier recipe has a super food that is kale.

All about Kale cabbage and its benefits

Kale cabbage is now easily found on market stalls and not only in organic stores, it is cultivated in France. The Kale is often dark green but my market gardener also cultivates a dark purple variety.

Kale cabbage is a Old variety of green cabbagewith curly and therefore unpainted leaves, the kale cabbage which has many other names such as the kale or the thist, was apparently already known in antiquity and a very common vegetable on the tables in the Middle Ages. Less popular in the 20th century, it has enjoyed a beautiful revival of popularity for a few years.

Kale’s health benefits are immense: It brings essential nutrients to global health, covering the daily needs of many minerals and vitamins : omega-3, iron, vitamin C, and vitamin K, calcium, betacarotene. Kale is also rich in vegetable proteins and fiber. Just that! To give you only a figure, 100 gr of kale covers 150% of the daily vitamin C needs, much more effective than a effervescent tablet, right? The Kale is also not very caloric.

The full season of the Kale cabbage is from October to March.

Eggs scrambled with kale and sesame cabbage

Believed : Raw in salad, smoothie or fresh juice. In salads a bit like fresh spinach or lettuce, remove the stem which is a little hard and coarsely cut the leaves. To be associated with the vegetables and dressings of your choice.
Cooked: The possibilities are endless, you can prepare and cook the kale as you would with spinach or cabbage: in fried as here (bleached beforehand or not, boiled for a few minutes with boiling salted water then pan -fried with butter or oil), cooked with steam, like one of the ingredients of a soup, in gratin or lasagna … or even dehydrated Brother of Chou Kale Chips with pepper.

Some remarks for the recipe:

The quantity of kale cabbage Here is indicative because the leaves be more or less large. The idea is to have the equivalent of 2 Kale handles per person if you want a very vegetable portion, or only one if you want more dominant egg.
Eggs : are used here alone, without added milk but if you are running the creamy side, you can beat the eggs in advance and add milk or vegetable milk as for certain omelets.
Sesame oil. It is a very personal bias because having lived in Japan, I remain completely addicted to pure grilled sesame oil. An incomparable taste that twists the dishes wonderfully. I use 100% pure sesame oil from the Kadoya brand that is found in most Asian grocery stores. The Japanese say that this oil has an intense Umami flavor. You can at leisure use the oil of your choice or even coconut oil but I admit that sesame flavors bring a lot to the recipe.
Roasted sesame seeds: Likewise, do as you wish and vary the topping: roasted cashews, squash or linen seeds, parsley … Do according to your tastes or your ideas.

I like this recipe with a lot of kale leaves. Reduce the quantity if you prefer a dominant egg.