Green Eggs and Ham
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
Cut away the ribs of the kale, discard ribs, and coarsely chop the kale leaves. Most kale is a little gritty, so wash it in a salad spinner and dry well if needed. Chop the ham into small cubes. Heat 1 tsp. olive oil in a large non-stick pan and cook the ham over medium heat until it’s starting to lightly brown. Remove ham to a plate, add the second teaspoon of oil and let it heat, then add the chopped kale leaves all at once. Cook the kale, turning over the whole time, until the kale is wilted down by about half. Turn heat to medium low, add 1/2 cup of water, and cook until all the water is evaporated and the kale is soft. Add the ham cubes back into the pan with the kale, season with Spike Seasoning, salt, and fresh ground black pepper to taste, and cook a minute or two until the ham is heated through. Turn heat to the lowest possible heat Add the eggs all at once and cook, stirring gently every 30 seconds or so, until the eggs are cooked to your liking, about 5-6 minutes. I prefer this dish when the eggs are still quite soft; remember they continue to cook and harden even when you turn off the heat. Serve hot, with a little Green Tabasco Sauce to add at the table if desired.