Crispy Kale andVegetable Bake Recipe
Serves 6
4 potatoes - cubed
1 sweet potato - cubed
4 carrots - cubed
1 Leek - sliced down the middle, washed and sliced
Handful kale - washed and sliced if too big
12 eggs - whisked
coconut oil
Himalayan salt / pepper and dried thyme
Method
Oven 180 c
1 - Precook the carrots in one pot and the potato and sweet potato in another pot until just tender.
2 - Cook on low to soften the leeks in a fry pan.
3 - Using the same fry pan, fry quickly to brown the carrots then the potato and sweet potato using some oil and dried thyme.
4 - Mix all ingredients in a baking dish season with sea salt and pepper.
5 - Place the kale on top.
6 - Pour over the eggs, press down.
7 - Bake just below the middle of the oven for about 40 minutes or more (depending on your oven)and then move up higher to crisp the kale for 5 minutes. You will know if cook by checking the egg.
Serve as is or I served this with Boerewors Sausage.
Chop into even size pieces the vegetables. Parboil the carrots and sweet potato and potato.
Gently fry in oil the leek to soften. Remove and fry on high the parboiled carrots with a little dried thyme.
Once the potatoes and sweet potato has been parboiled , fry on a really high heat with a little coconut oil and a little dried thyme to brown.
Bake low in the oven so the kale does not burn and 5 minutes before it is cooked move closer to the top to crisp the kale.
Perfectly baked with slightly crispy kale on top.
I served this with boerewors sausage.
