...Last night's dinner was certainly inspired by this frequently read book. Since we don't cook/consume pork in our house, this dish was lacking the ham aspect, and the eggs themselves weren't actually green...but the spirit of green eggs and ham was there.
Somewhat.
To be honest, this meal was also based on one of my favorite dishes - heuvos green beanos - from a local restaurant. Regardless of inspiration, this meal was easy, delicious and packed full of nutritious goodness.
"Green Eggs, No Ham"
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| We went with curly kale |
You want the kale to still have texture and color when it's done cooking and not be a soggy mess, so keep an eye on it.
The rest is pretty simple. Heat up some black beans, season with a bit of salt, pepper and a touch of cumin if you're feeling daring. While the beans are heating and the kale is cooking, fry up an over easy egg. This one came out a touch over done, as I usually like them mostly runny, but it was still delicious.
To assemble, layer a helping of kale at the bottom of the plate, sprinkle some shredded cheese on top (we usually go with either cheddar or monteray jack), pile some beans on top (the cheese will melt between the warm kale and beans, providing the perfect ooey gooey cheesy texture) and slide your egg over it. Serve with some tortilla chips, salsa, sour cream, guacamole or any other condiments/sides you like.
The best part of this "recipe" is that you can change the flavors up to suit your mood. Sometimes I put a little Asian spin on it, adding soy sauce and a little sesame oil to my kale. Other times I'll heat up my beans directly with the kale, fusing those flavors. Definitely play around with it and make it your own.
Our (somewhat but not really version) of Green Eggs Sans Ham is perfect for breakfast, lunch or dinner and has my 4 year old exclaiming, "I LOVE KALE!"
As for dessert, we wanted to do something a little special that deviated from the usual Friday night cake or cookies, and opted for chocolate pudding! This recipe was surprisingly easy and was adapted from Mark Bittman's How To Cook Everything.
Start by whisking together 3 eggs with 2.5 cups of half and half. I actually substituted a little milk for a portion of the half and half and the result was still a super creamy pudding.
It helps if you have a little sous chef in the kitchen to crack your eggs while you're busy getting dinner ready.
Meanwhile, melt 2 ounces of chocolate in a pan on low heat. Next time we'll probably use 4 ounces, as the pudding could have used a stronger chocolatey kick.
In a pan, mix 1/2 cup of sugar and 3 tablespoons of cornstarch together. Add the egg/dairy mixture to this, and heat over medium heat, whisking the entire time.
The whisking is important. I stirred for a long time, wondering when it would thicken, and all of a sudden, at around 7 minutes in...BAM! And then I had to constantly whisk for fear of dreaded lumps.
After about 10 minutes of mixing, the pudding had finally formed, so I poured a teaspoon of vanilla and the melted chocolate in, stirring to combine.
Once thoroughly mixed, pour into little dishes and chill.
My son preferred to eat this still a touch warm (aka right away after dinner) while the rest of us enjoyed the pudding a couple of hours later, perfectly chilled.
 |
| Perfect. |
The rest is pretty simple. Heat up some black beans, season with a bit of salt, pepper and a touch of cumin if you're feeling daring. While the beans are heating and the kale is cooking, fry up an over easy egg. This one came out a touch over done, as I usually like them mostly runny, but it was still delicious.
To assemble, layer a helping of kale at the bottom of the plate, sprinkle some shredded cheese on top (we usually go with either cheddar or monteray jack), pile some beans on top (the cheese will melt between the warm kale and beans, providing the perfect ooey gooey cheesy texture) and slide your egg over it. Serve with some tortilla chips, salsa, sour cream, guacamole or any other condiments/sides you like.
 |
| Yum! |
The best part of this "recipe" is that you can change the flavors up to suit your mood. Sometimes I put a little Asian spin on it, adding soy sauce and a little sesame oil to my kale. Other times I'll heat up my beans directly with the kale, fusing those flavors. Definitely play around with it and make it your own.
Our (somewhat but not really version) of Green Eggs Sans Ham is perfect for breakfast, lunch or dinner and has my 4 year old exclaiming, "I LOVE KALE!"
***
As for dessert, we wanted to do something a little special that deviated from the usual Friday night cake or cookies, and opted for chocolate pudding! This recipe was surprisingly easy and was adapted from Mark Bittman's How To Cook Everything.
 |
| Ingredients |
Start by whisking together 3 eggs with 2.5 cups of half and half. I actually substituted a little milk for a portion of the half and half and the result was still a super creamy pudding.
It helps if you have a little sous chef in the kitchen to crack your eggs while you're busy getting dinner ready.
Meanwhile, melt 2 ounces of chocolate in a pan on low heat. Next time we'll probably use 4 ounces, as the pudding could have used a stronger chocolatey kick.
 |
| mmm... |
In a pan, mix 1/2 cup of sugar and 3 tablespoons of cornstarch together. Add the egg/dairy mixture to this, and heat over medium heat, whisking the entire time.
The whisking is important. I stirred for a long time, wondering when it would thicken, and all of a sudden, at around 7 minutes in...BAM! And then I had to constantly whisk for fear of dreaded lumps.
After about 10 minutes of mixing, the pudding had finally formed, so I poured a teaspoon of vanilla and the melted chocolate in, stirring to combine.
Once thoroughly mixed, pour into little dishes and chill.
My son preferred to eat this still a touch warm (aka right away after dinner) while the rest of us enjoyed the pudding a couple of hours later, perfectly chilled.
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