Recipes August 14, 2020
Kale and Mushroom Ghee Frittata Recipe
2 T ghee
2 t minced garlic
1 cup of chopped kale
4 large eggs
1 cup of mushrooms
A pinch of organic turmeric
Salt and pepper to taste
Preheat oven to 350°F. Heat 1 tbsp of Pure Indian Food’s Cultured Ghee in a 10-inch cast iron skillet over medium heat. Remember: the skillet handle will be hot, so use a good set of oven mitts.
Add garlic to the skillet, cook slowly until lightly golden (be careful not to burn them). Add mushrooms and sauté for an additional 5 minutes or until softened. Add the chopped kale for another 5 minutes or until tender. Remove from heat and set aside.
In a large bowl, whisk eggs until fluffy and add organic tumeric, salt and pepper. Add mushrooms and kale, gen tly folding into the eggs.
Over medium heat, add another 1 tbsp of ghee in the skillet. Pour in the egg mixture, spreading ingredients evenly. Cook on stove for 5 minutes until edges and bottom set.
Place skillet in the oven, and cook for 12 minutes or until edges are golden. Enjoy!
#2 Appetizer or side
Easy Swiss Chard
The coriander seeds are optional because not everyone has them in their spice rack. But if you do, please use them! Coriander is wonderful with chard.
Prep time: 5 minutesCook time: 15 minutesYield: Serves 2-4 (depending on the amount of chard)
1 large bunch of fresh Swiss chard
2 tablespoons extra virgin olive oil
1 clove garlic, sliced
Pinch of dried crushed red pepper
1/4 teaspoon of whole coriander seeds (optional)
1 Prep the chard stalks and leaves: Rinse out the Swiss chard leaves thoroughly. Either tear or cut away the thick stalks from the leaves.
Cut the stalk pieces into 1-inch pieces. Chop the leaves into inch-wide strips. Keep the stalks and leaves separate.
2 Sauté garlic and crushed red pepper flakes: Heat the olive oil in a sauté pan on medium high heat. Add garlic slices, crushed red pepper, and coriander seeds (if using), and cook for about 30 seconds, or until the garlic is fragrant.
3 Add Swiss chard stalks: Add the chopped Swiss chard stalks. Lower the heat to low, cover and cook for 3 to 4 minutes.
4 Add the chopped leaves: Add the chopped chard leaves, toss with the oil and garlic in the pan. Cover and cook for 3 to 4 more minutes. Turn the leaves and the stalks over in the pan.
If the chard still needs a bit more cooking (remove a piece and taste it), cover and cook a few more minutes.
Corn on the Cob with Cilantro-Lime Butter