Kale is pretty much the holy grail for health food eaters. But for you skeptics out there that don’t believe it can actually taste good, this recipe is for you. I won’t list of all of the nutritional benefits of kale here, but it really is one of the most nutrient packed foods out there. Just remember that when you fight over the last helpings of this dish.
I love making frittatas for dinner because they are quick, easy, and a great way to use leftovers in a new way. For this frittata with kale, tomatoes, and ricotta, I used leftover sauteed kale, finely chopped, tomatoes from my mom’s garden, plus a little ricotta for a creamy bite, and some chopped parsley for garnish. For dinner, I like to serve it with a side green salad and roasted potatoes.
Sauteed kale with tomatoes is a favorite late summer dish of mine. The ripe, farm grown tomatoes that show up in August at NYC farmer’s markets make this recipe extra special. And I just love how the balsamic vinegar sweetens the kale and compliments the saltiness of the parmesan cheese.
Next time you are in the mood for something crispy and salty – try these homemade Kale Chips. Kale is a hardy green, so it can stand up to a high oven temp, and becomes nice and crispy in under 10 minutes. Kale is also a nutrient packed food – full of vitamins and minerals like A, C, and K, Potassium and Calcium – as well as a great source of fiber.