Green Eggs Sans Ham

Our eldest daughter is visiting home after spending two years in Western Massachusetts. She didn't bring back the bitter cold (thank goodness), but she did arrive with some yummy recipes. This breakfast is inspired by one of her favorite dishes at The Green Bean Cafe. It's exciting for us because this meal was made almost totally from backyard farm ingredients!

We'll call it "Green Eggs Sans Ham."
15-20 mins start to finish
Serves 3
Ingredients:

• 6 eggs (from the backyard farm, but you can purchase at the farmer's market)
• 6-10 kale leaves (from the backyard farm, but you can purchase from Finley Farms)
• 1 garlic bulb (you can use 6 cloves or less, depending on your garlic preference; we grow it in the backyard farm, but you can purchase from Finley Farms)
• olive oil (Cadia brand from New Frontiers in Solvang; we prefer using local olive oil from Santa Barbara Olive Company)
• salt and black pepper (Purchased at New Frontiers; we used Himalayan pink salt; not local)

Collect 6 eggs or purchase from a local

farmer (always choose organic, free-range, anti-biotic free).
This picture shows 5, but make sure you use 6!

One whole garlic. We used the medium size one.
Pictured: Purple-colored garlic from our backyard farm. 

Kale is the green! Pick about seven leaves.

You'll want enough so you can see the green in the eggs.

Here are two different kinds of kale. We used the top kind.

Before using, remove the stems so you're left with the leaf.

Cracked eggs, kale stems (remove from kale leaf) and chopped garlic.
We composted the garlic skins and egg shells. We fed the kale stems
to the chickens. Don't have chickens? Add to compost.

Put full leaves of kale, eggs and peeled garlic into Cuisinart.
Blend. It will look slightly frothy.

Pour into pan. (First coat pan with olive oil).
Add salt and pepper.

Scramble the mixture and serve!

What results is a warm scrambled egg dish with a garlic aroma. This picture doesn't do it justice. It's really beautiful. Serve with optional side of toast (bread purchased at Solvang Farmer's Market) and/or salsa (best to make when tomato season is full force).

We fed the kale stems to the chickens.
We composted the garlic scraps and egg shells.