I’ve fallen so far behind this week and now Skillet Saturday is Skillet Monday! I apologize to anyone who has been waiting 😦
I moved over the weekend and I was overwhelmed with how amazing my friends are! It took no time at all and I feel so blessed. I finally got to bed sometime after midnight on Saturday, exhausted and happy. And then . . . My brand new upstairs neighbors decided to have a massive party until about 8:30 Sunday morning! All I can do is laugh (now) and hope, hope, HOPE that it was a rare, isolated incident. So! Here’s hoping… Needless to say the last few days have been a whirlwind and thus, I have fallen slightly behind. The good news? I have a bigger and much more accessible kitchen in the new place and I’m excited to share many new things with my awesome readers! 🙂
Today’s skillet was inspired by a Cobb Salad. Although it is not traditional to use kale (and certainly not cabbage) I almost always substitute kale for lettuce when making salads. I love all of these flavors together, though if you aren’t used to cooked cabbage, perhaps leave it out, for now. I do find this skillet, despite all of the bold flavors, to be quite balanced, though certainly flavorful. It has a wide range of textures, colors and nutrients. Blue cheese and cranberries are one of my favorite pairs and the cooked cabbage and kale can be a bit easier to digest than raw. Its very easy to make!
- Kale (3 or 4 leaves)
- Purple Cabbage (about a 1/2 inch slab cut down the middle, or equivalent)
- Pine Nuts (a big handful)
- Cranberries (a big handful)
- Blue Cheese (as much as you’d like)
- Eggs (as many as you’d like)
- Juice of half a Lemon
- Salt & pepper
- Coconut Oil (or your oil of choice)
*Slices of Avocado would be really nice with this and bacon would be really yummy too, both common in Cobb Salad. If you eat it and you have it, add it! 🙂
I support organic farming and recommend that, when available, ingredients be certified organic.
- Heat oven to 400F.
- Cut your cabbage and kale into varied strips/pieces.
- Heat cast-iron skillet over medium-low heat. Once warm add pine nuts and lightly toast for about two or three minutes, shaking the skillet about every 20 seconds. Remove nuts from pan.
- Heat coconut oil over medium-low heat.
- Add cabbage to the skillet and saute for a minute, stirring the whole time.
- Add the kale and saute for another minute, always stirring. Sprinkle with salt & pepper and stir again.
- Remove from heat and sprinkle on the pine nuts.
- Dig little wholes for the eggs and gently crack them into the holes.
- Put the skillet in the oven for about 8 minutes or until the whites are cooked, while the yolk is still a bit runny.
- Remove from heat, sprinkle on blue cheese and cranberries and spritz everything with fresh lemon juice.
Nourish & Flourish