BY KRISTIN CELESTE SHROEGER
---- — This recipe features local produce from 9 Bean Rows Farm and locally produced products from Leelanau Cheese.
Spinach and Kale Rabe Baked Eggs
Fresh local spinach
Fresh local kale rabe
Fresh local baby red Russian kale
Fresh local potatoes
Fresh local chives
Fresh local eggs
Fresh local shallot
Local raclette cheese
Green onion infused olive oil (see note)
Preheat oven to 325°. Peel and slice one shallot and add to a warm large metal saute pan with one tablespoon oil. Cube 1 c. potatoes and add to pan, stir with a little sea salt.
Remove stems from 3 c. spinach and tear into bite-size pieces. Remove 2 c. kale rabe from stems and remove 1 c. kale from stems. Mince 1/4 c. chives and 1 T. chives. Add spinach, kale rabe, kale and 1/4 c. chives to pan and stir well to coat with oil.
Remove saute pan from heat and make four indentations in greens and gently break an egg into each indentation. Place pan in oven and bake for 15 minutes or until egg whites are set. Remove from oven to cool for a few minutes and top with a few tablespoons of shredded raclette cheese and 1 T. minced chives.
Ingredient note: A wide variety of infused olive oils can be purchased at grocery stores, specialty food stores or if you are an adventurous home cook, you can make your own. Regular olive oil may substituted for the infused olive oil used in this recipe.
Kristin Celeste Shroeger of Traverse City is the recipe creator, photographer, dishwasher and blogger of The Intentional Minimalist, a website encouraging farm-to-table cooking with local, seasonal and sustainable produce. Visit www.theintentionalminimalist.com.