COOKING with CANNABIS
Breakfast Skillet for Dinner
A Sweetheart of a Meal by Chef Dana Cunningham
We have been swamped here on the farm over the winter , and we are ready for one last cold month before planting season . My starter plants are all in the greenhouse , growing nicely and getting prepared to move outside next month . However , I grew some exciting vegetables in the greenhouse over the winter . One of my favorite things to grow over the winter is kale . Kale is so easy to grow in cool weather ; some varieties will even grow outside during freezing temperatures . When it gets too hot outside for kale in the middle of summer , I grow it in pots inside my house . I know what some of you are thinking , “ eeewew , I really can ’ t eat kale .” I used to be the same way .
The kale that everyone imagines when the word “ kale ” is spoken is the fluffy green stuff that frozen fish is displayed on at the grocery store . Just having that image in my mind makes kale sound very unappetizing . But , after all my research on the topic of greens and which plants I should eat to get the most bang for my buck , kale was always in the top three on the list , next to spinach and broccoli . Eating kale is recommended because of its antioxidant content and cancer-killing properties , along with the vast array of other health benefits that kale offers . I suggest you Google it and see for yourself !
My autoimmune disease and bad health history , which is hereditary in my family , require me to eat the healthiest foods that I can most of the time . That means incorporating as many superfoods into my daily diet as often as I can . Knowing I had to find a way to eat kale , I started growing different varieties . I started with microgreens . That is by far the easiest way for me to eat kale because it is so tiny ; I can sprinkle it on anything , and I can barely taste it . It is much different than chomping on a giant curly , fibrous leaf like Buggs Bunny . I also planted an organic variety called Red Russian Kale in my garden last spring , and what grew was hugely different than the curly leaves under the frozen fish . It has a large flat leaf that is much easier to chew . I love the leaves raw or cooked with butter . I shared it with some of my closest friends , and they also loved this kind of kale .
I also incorporate Red Russian Kale into awesome and easy dishes like this breakfast skillet for dinner recipe . You must give it a go . If you can ’ t find this type of kale at the grocery store , order some seeds from Baker Creek in southern Missouri . You can grow it just about anywhere . Now , let ’ s cook !
Ingredients
1 bunch of Red Russian Kale or flat-leaf kale 6 farm fresh eggs 1 pound of bacon ½ yellow onion 1 yellow pepper ¼ cup sun-dried tomatoes 1 tablespoon of infused butter 1 clove of garlic
The Method
1 . Cook the bacon first in a large skillet over medium heat . 2 . Once the bacon is cooked , place it in a bowl on a paper towel to drain fat . 3 . Save all bacon fat in the skillet . 4 . Crack 6 eggs and place in a bowl . Sprinkle with salt and pepper and whisk together until smooth . 5 . With the skillet and bacon fat on medium heat , slowly add the eggs and cook for 30 seconds . 6 . Once the eggs are close to done , add the kale , onion , garlic , sundried tomatoes , and infused butter . 7 . Toss the mixture in the skillet as everything cooks for about 4 minutes . 8 . Once the vegetables look slightly cooked , turn off the heat and let the skillet rest for another 2 minutes . 9 . Place bacon over the top and serve .
This is one of my favorite meals because it is packed with my favorite superfood grown in my backyard , plus a couple of other things from my farm .
Dana Cunningham is a Kansas City Native trained in French and American cuisine . She owns Infused KC , Kansas City ’ s CBD infusion think tank and focuses her culinary efforts on the farm-to-table concept at her four-acre homestead . She provides cooking classes in Kearney , MO . Follow her on Facebook , @ infusedkcmo or YouTube @ sunsetgrovekearney . Get your CBD at , www . infusedkc . com .
42 February 2024