Green Shakshuka With Cottage Cheese
- 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
Preheat oven to 350°F.
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.
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.
Chop the remaining kale into thin strips.
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.
Transfer skillet to the preheated oven and cook uncovered for 8-10 minutes or until the egg whites are set.
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!