Yield : 9 inch cast iron pan, 6-8 servings
Ingredients:
4 tablespoons olive oil, divided
1 tablespoon butter
1 large white onion, diced
1 shallot, diced
1 bunch of kale or other dark leafy greens, stems removed and sliced thinly
3 cups roughly chopped fresh herbs such as dill, cilantro and parsley
6 eggs
¼ teaspoon cumin seeds
¼ teaspoon coriander seeds
4-5 cardamom pods
1 ½ teaspoons kosher salt
1 teaspoon freshly ground pepper
½ teaspoon freshly ground nutmeg
½ teaspoon turmeric
1 teaspoon baking powder
1 tablespoon rice vinegar
1. Preheat oven to 350
2. Heat a small dry sauté pan over medium heat. Toast the coriander, cumin and cardamom pods until they become fragrant, stirring to prevent burning. Remove from the heat and allow to cool. Transfer to a mortar and pestle and begin to crush. Once the cardamom pods have cracked, remove the seeds from the pod and return them to the mortar and pestle but discard the pods. Continue crushing until all the seeds have become slightly finer than the texture of cracked pepper. Set aside
3. Heat the 9 inch cast iron over medium heat. Add 2 tablespoons olive oil and then cook the onion and shallot over medium-low heat until tender and translucent – about 10 minutes. Transfer to a bowl to cool
4. Return the cast iron to the heat and add the kale. Cook, stirring regularly until kale is wilted and tender. You may have to do this in batches. Add kale to the bowl of onions and set aside to cool
5. In a separate bowl, whisk together eggs, crushed coriander, cumin and cardamom, salt, pepper, nutmeg, turmeric, baking powder and rice vinegar. Whisk well to ensure there are no clumps
6. Once the onion and kale mixture is cooled, mix in the fresh herbs and toss until evenly dispersed
7. Add the egg mixture to the greens and stir well. There should be enough egg to coat all of the greens but there shouldn’t be much extra. If you feel there isn’t enough egg, whisk one more egg and add to the mix
8. Wipe out the cast iron pan and return to the heat. Add the remaining two tablespoons olive oil and 1 tablespoon butter. Swirl around the pan to get an even coating. When the butter begins to foam add the egg/herb mixture to the pan and pat down evenly
9. Allow to cook on medium heat on the stove until a brown crust just starts to form. You can check by gently pushing the edges away from the pan with a rubber spatula. At this point the center should not be set. Transfer the pan to the oven and cook for 10-12 minutes until the center has just set. If you’d like a little color on the top, move the pan to the top shelf of the oven and broil for 3-5 minutes
10. Remove from the oven and allow to cool slightly before serving
Serving suggestions: pomegranate seeds, feta or yogurt, fresh herbs