Making up a recipe (modified after making)
I’ve made a few changes to the original, based on what I learned in the first making.
I cooked red kale and collards in my usual way: stems minced, leaves chopped small, with a little vinegar and a little fish sauce, simmered/steamed in a little water for 30 minutes or so. After it was done, I drained it and refregerated it. So that’s in the fridge now, waiting to be used, and I was mulling over how to use it. Rice would do for the starch, and I suddenly thought of eggs to bind the thing together and also take care of the protein. So here’s what I came up with.
First, I’ll cook 1 c brown rice in 2 cups water with a pinch of salt and a tsp of olive oil.
Then, into a sauté pan:
2 Tbsp olive oil
1 bunch chopped
scallions spring shallots (just remember I had them), including the green part
Sauté that for a while, then add:
4-6 cloves garlic, minced
about 1/2 cup chopped celery
When that’s cooked, put it in the bottom of a largish casserole. Top that with
the cooked rice in a layer — stir some sherry and soy or fish sauce and vinegar into the rice to disperse flavors
a layer of chopped tomatoes (I have some I have to use up)
salt and pepper the tomato layer
With a fork, whisk 4-6 eggs and perhaps whip in a little milk to increase volume and thin it out some—but not much. You can add a dash of hot sauce and/or Worcestershire to the eggs. You can stir in shredded mozarella, or sprinkle it over the top, or both (double-cheese).
Bake at 350ºF until set.
I would normally add hot sauce to the eggs, but The Wife will be eating this, so I’ll add my hot sauce onto my own serving.
UPDATED as I explore fridge and thought about it. I’m going to bake this in the same 4-qt sauté pan I’m using to cook the shallots.