Green Eggs and Ham

Ingredients

• 4 oz. finely chopped curly kale
• 8 oz. ham, cut into small cubes
• 1 tsp. + 1 tsp. olive oil
• 12 eggs, beaten to combine well
• Spike Seasoning, to taste
• Salt and fresh-ground black pepper to taste

Directions

1. Strip the kale leaves from the tough center ribs and throw the ribs away, then give the leaves a rough chop. Because kale can hold onto grit, rinse it in a salad spinner and dry it thoroughly if it needs it. Cut the ham into small cubes.
2. Warm 1 tsp. olive oil in a large non-stick pan over medium heat, then add the ham and cook until it begins to take on a pale golden color. Transfer the ham to a plate.
3. Pour in the second teaspoon of oil and warm it in the pan, then add all of the chopped kale. Cook, tossing and turning the leaves as they go, until the kale has shrunk to about half its original volume.
4. Lower the heat to medium low, pour in 1/2 cup of water, and continue cooking until the water has cooked away and the kale is tender.
5. Return the ham cubes to the pan with the kale. Season to taste with Spike Seasoning, salt, and fresh ground black pepper, then cook for a minute or two, just until the ham is warm again.
6. Reduce the burner to the lowest possible setting, and if the pan feels very hot, pause for a minute so it can cool slightly. Pour in the eggs all at once and cook, gently stirring about every 30 seconds, until the eggs are done the way you like them, about 5-6 minutes. This is especially good while the eggs are still quite soft, since they will keep firming up after the heat is off.
7. Serve hot, with a little Green Tabasco Sauce to pass at the table if desired.