Friday, April 9, 2010
Recipe Fridays: sauteed kale and shitake mushroom omelet
2-3 fresh shitake mushrooms
2 leaves of kale
1 clove garlic
Few slices sharp cheese like swiss or white cheddar, if you like.
butter, salt, pepper, and any fresh herbs (thyme or oregano is nice) you wish
Wash the kale thoroughly (sand likes to hide out in the crevices). Brush off and de-stem mushrooms. Bunch the kale leaves together and slice them cross-wise to produce ribbons. Slice mushrooms. Chop garlic. Heat enough butter (or olive oil) for sauteing in pan until sizzling--put the heat at medium-high. Add kale and garlic at same time. Cook, stirring semi-regularly, until kale is tender and brown/crisp in places. Trust me--almost letting it burn is key to its deliciousness. Add the mushrooms and saute for just a minute more--these cook very quickly. Transfer to bowl.
Whisk eggs with 1 shell-full of water for every three eggs, salt, and pepper. Heat butter in omelet pan, and swirl to coat all sides. When a drop of water sizzles in pan, add eggs (3 eggs-worth at a time). Let them set for a minute, then use the corner of the spatula to draw the set egg in from the edges of the pan to the center. It should create a "curtain" like patter as you do this at several places around the edge. Repeat letting the egg set and drawing it in once more, then swirl uncooked egg to fill any gaps. Turn heat down.
If using cheese, place on top of eggs in one layer. (You can cover at this point to melt the cheese and set up any still-runny egg). When cheese begins to melt and egg is firm all over, spoon some shitake-kale mixture on top. Slide your spatula under one side of the omelet, lift, and fold over the top to create a half-moon shape. Cook for just a minute longer until all egg is cooked through. Slide onto plate and serve.