Green Shakshuka With Cottage Cheese
PREP TIME:
TOTAL TIME:
SERVINGS
Ingredients
- 1 bunch of kale, de-stemmed
- 1 jalapeno, (seeds removed if you prefer less heat)
- 3 garlic cloves, minced
- 4 tablespoons olive oil, divided
- 1 small onion, sliced
- 5 oz baby spinach
- 4 eggs
- 1 teaspoon ground cumin
- 1 cup Hood® Country Style Cottage Cheese
- Salt and pepper
Directions
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STEP 1
Preheat oven to 350°F.
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STEP 2
In a medium pot, bring water and to a boil over high heat. Blanch half the kale in boiling water for about 10-15 seconds. Immediately transfer to a bowl of ice water. Drain in a colander. When it is cool enough to handle, roughly chop.
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STEP 3
In a blender or food processor, add blanched kale, half of the minced garlic, jalapeno, 2 tablespoons olive oil, cumin, and ¾ cup water and blend until smooth (add more water as needed). Season with salt.
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STEP 4
Chop the remaining kale into thin strips.
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STEP 5
In a medium skillet over medium-high heat, add 2 tablespoons of olive oil and sliced onions. Cook until onions soften and are translucent about 5 minutes. Add remaining minced garlic and cook for 1 minute. Add chopped kale and spinach until the leaves soften but aren’t wilted. Season with salt and pepper. Pour in the kale puree. Create 4 wells and crack and egg into each well.
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STEP 6
Transfer skillet to the preheated oven and cook uncovered for 8-10 minutes or until the egg whites are set.
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STEP 7
Remove from the oven and add generous dollops of Hood Country Style Cottage Cheese between eggs. Sprinkle cilantro and serve if toasted bread and enjoy!
