Kale, Salami & Cilantro Scramble
Kale, Salami & Cilantro Scramble
Ingredients
- 1 tablespoon olive oil
- 6 ounces salami, diced into 1/4-inch pieces
- 1/2 yellow onion, small, finely diced
- 2 garlic, cloves, minced
- 4 cups kale, packed, stems removed and chopped
- 10 large eggs
- 2 tablespoons milk, any type
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper, freshly ground
- 1/2 cup fresh cilantro, chopped
Instructions
- 1
Heat the olive oil in a large, non-stick skillet over medium heat. Add the diced salami and cook, stirring occasionally, until crispy and browned, about 5 to 7 minutes. Remove the salami with a slotted spoon and set aside on a paper towel-lined plate, leaving the rendered fat in the skillet.
⏱️ 7 min - 2
Add the diced yellow onion to the skillet and cook until softened and translucent, about 3 to 4 minutes. Add the minced garlic and cook for an additional 1 minute until fragrant.
⏱️ 5 min - 3
Add the chopped kale to the skillet. Cook, stirring frequently, until the kale has wilted and reduced significantly in volume, about 3 to 5 minutes.
⏱️ 5 min - 4
While the kale cooks, in a large bowl, whisk together the large eggs, milk, kosher salt, and black pepper until well combined and slightly frothy.
⏱️ 2 min - 5
Pour the whisked egg mixture into the skillet with the cooked kale and aromatics. Let the eggs set for about 30 seconds without stirring. Then, gently push the cooked portions from the edges towards the center, allowing the uncooked egg to flow underneath. Continue to cook and gently fold until the eggs are mostly set but still slightly moist, about 2 to 3 minutes.
⏱️ 3 min - 6
Stir in the cooked salami and chopped fresh cilantro. Cook for another 30 seconds to 1 minute, ensuring everything is heated through. Serve immediately.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Kale, Salami & Cilantro Scramble
Ingredients
- 1 tablespoon olive oil
- 6 ounces salami, diced into 1/4-inch pieces
- 1/2 yellow onion, small, finely diced
- 2 garlic, cloves, minced
- 4 cups kale, packed, stems removed and chopped
- 10 large eggs
- 2 tablespoons milk, any type
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper, freshly ground
- 1/2 cup fresh cilantro, chopped
Instructions
- 1
Heat the olive oil in a large, non-stick skillet over medium heat. Add the diced salami and cook, stirring occasionally, until crispy and browned, about 5 to 7 minutes. Remove the salami with a slotted spoon and set aside on a paper towel-lined plate, leaving the rendered fat in the skillet.
⏱️ 7 min - 2
Add the diced yellow onion to the skillet and cook until softened and translucent, about 3 to 4 minutes. Add the minced garlic and cook for an additional 1 minute until fragrant.
⏱️ 5 min - 3
Add the chopped kale to the skillet. Cook, stirring frequently, until the kale has wilted and reduced significantly in volume, about 3 to 5 minutes.
⏱️ 5 min - 4
While the kale cooks, in a large bowl, whisk together the large eggs, milk, kosher salt, and black pepper until well combined and slightly frothy.
⏱️ 2 min - 5
Pour the whisked egg mixture into the skillet with the cooked kale and aromatics. Let the eggs set for about 30 seconds without stirring. Then, gently push the cooked portions from the edges towards the center, allowing the uncooked egg to flow underneath. Continue to cook and gently fold until the eggs are mostly set but still slightly moist, about 2 to 3 minutes.
⏱️ 3 min - 6
Stir in the cooked salami and chopped fresh cilantro. Cook for another 30 seconds to 1 minute, ensuring everything is heated through. Serve immediately.
⏱️ 1 min