Foodie Friday: Kale

• 2  teaspoons  olive oil
• 2  cups  sliced leek (about 2 large) or substitute onions
• 2  cups  cubed potato
• 5  cups  water, divided
• 2  cups  thinly sliced kale (or use beet greens, chard or spinach)
• 1/4  cup  uncooked long-grain rice
• 3/4  teaspoon  sea salt
• 1/2  teaspoon  dried thyme
• 1/4  teaspoon  freshly ground black pepper
• 1  garlic clove, minced
• 1-2 TBS better than bouillon base
• 1/2  cup  (2 ounces) grated Asiago cheese

Heat oil in a large saucepan over medium heat. Add leek and potato; cook 8 minutes or until leek is tender, stirring frequently. Add 1/3 cup water, kale, rice, salt, thyme, pepper, and garlic; cook 5 minutes or until kale wilts, stirring frequently. Add remaining 4 2/3 cups water and bouillon base; bring to a boil. Reduce heat, and simmer 20 minutes. Sprinkle each serving with 2 tablespoons cheese.

1. Preheat broiler. In 10-inch ovenproof nonstick skillet, cook and stir kale and onion in oil over medium heat for 10 minutes until onion is tender.
2. Meanwhile, in medium bowl whisk together eggs, egg whites, salt, and pepper. Pour over kale mixture in skillet. Cook over medium-low heat. As egg mixture sets, run a spatula around the edge of the skillet, lifting egg mixture so the uncooked portion flows underneath. Continue cooking and lifting edge until egg mixture is almost set but still glossy and moist.
3. Sprinkle egg mixture with dried tomatoes and goat cheese. Broil 4 to 5 inches from the heat for 1 to 2 minutes or until eggs are set. Cut into wedges to serve.