Crack the eggs into a a bowl and stir, crush or chop the garlic into a small bowl. Soak the kale in the sink in cold water for a few minutes, then shake it in the water to get all the bugs off and all the dirt off. Pick up each kale leaf and hold the stem and pull stripping the kale off. chop the remaining leaf parts and compost the stems.
In a frying pan, drizzle olive oil in the bottom of the pan and set the stove on high. Add garlic until it starts to sizzle then add the kale leafs. stir frequently, if it begins to burn, add 1/4 cup water and steam until the kale is soft. Add cumin and tumeric and stir the kale. once soft, add the eggs and stir contnuously until the eggs are cooked. Eat the result. 🙂
Modified from “The Gefilte Manifesto” at their suggestion for passover. Â This is a parve Gluten Free variant. Â They recommended a 9 Inch square glass baking pan (actually their first recommendation was individual ramekins), but it’s passover, so a smart and final 9 by 12 inch aluminim 1/2 steam pan. Â The Steam pan is 25% larger than the recommended pan, so I’m quadrupling the recipe and making three. Â The ingredients are listed for one recipe.
First time we’ve tried a pesadich version of our gluten free unsweetened granola, and it turned out great. I won’t claim that it’s quite as good as the regular version, but it’s pretty close. I think you have to be OK eating kitniyot during Pesach for this recipe to work for you. Continue reading “Passover Granola”