Kale… it’s one of those greens. Sometimes I love kale and other times it feels overly heavy. I’ve heard chefs describe this vegetable as my generation’s version of romaine lettuce. I guess kale makes our food a bit more hipster-perfect. I should probably wear my slouchy beanie, skinny jeans, and drink my french press coffee as I eat this dish. You can join in if you like!
Ingredients:
- 3 egg whites
- 2 links of chicken sausage (casings removed)
- 6 crimini mushrooms (thinly sliced)
- 1 cup organic kale (stems removed)
- 1 T coconut oil
- 3-4 thin slices of mild gouda
- 1 T fresh Italian parsley (chopped)
- 2 cloves of garlic (finely chopped)
- Salt and pepper to taste
Directions:
Step one: Over medium high heat, melt coconut oil and cook chopped garlic until translucent.
Step two: Add kale and sliced mushrooms. Stir until cooked through and kale is tender. Set aside.
Step three: Brown and crumble the links of chicken sausage. Add to the kale mixture.
Step four: Add egg whites. Scramble and cook through. Salt and pepper to taste. Remove from heat. Add kale and sausage mixture. Place thin slices of gouda and chopped parsley on top.
Serve with a slice of freshly buttered organic wheat toast and a cup of locally roasted coffee. Enjoy this tasty hash!