Green Eggs and Ham (Scrambled Eggs with Ham and Kale)
posted by Kalyn Denny on February 26, 2016
If you have kids or grandkids who like Dr. Seuss, you might be able to get them to eat kale in this fun version of Green Eggs and Ham. And the kids won’t care, but adults might like to know that these Green Eggs and Ham are low-carb, Keto, low-glycemic, gluten-free, dairy-free, and can even be Paleo or Whole 30 with the right ham! Use the Recipes-by-Diet-Type Index to find more recipes like this one.
I was one of those kids who grew up with my nose in a book, and my love of reading has continued to this day. In fact, now that I am officially “retired” and working at home I schedule some time nearly every day to read for a few hours, and look forward to it as a highlight of the day! But when I was teaching elementary school I realized all too well that some kids don’t love to read, and I remember being excited in 1997 when the National Education Association came up with the idea of a national celebration on Dr. Seuss’ birthday, designed to get kids to be more enthusiastic about reading.
You may not have known that Read Across America was started as an NEA project, but I bet you’ve seen news coverage of events to promote reading happening in schools, stores, and libraries on Dr. Seuss’ birthday, and if you have kids or grandkids you might even have participated in some fun happenings on that day.
When I taught school we always had a week-long schedule of activities for Read Across America, and one of them included the school lunch version of Green Eggs and Ham, usually eggs dyed green with food coloring, with cubes of ham. Read Across America is on March 2, and when the idea for Green Eggs and Ham(or Scrambled Eggs with Ham and Kale) popped into my mind, I thought it would be fun to post it as an idea for that day. This was delicious; much better than those dyed-green scrambled eggs! And if you really want to celebrate, read the book to your kids while you eat it!
It took a couple of tries to get a reasonable photo of this dish, but the only tricky part about making it is cooking the eggs over really low heat so they’re still soft and slightly creamy when you eat them. I tried this with both Jake and Kara, and we loved this combination; hope you enjoy!
Start with a bunch of curly kale. Cut the kale away from the ribs (and discard ribs), chop the kale, and give it a wash in the salad spinner if needed. Beat 12 eggs until the whites and yolks are well-combined.
Chop up 8 ounces of ham into small cubes. Heat a little olive oil in a good non-stick pan (I used my new favorite Green Pan for this recipe.) Saute the ham until it’s lightly browned. Remove the ham, add a little more oil, then saute the kale until it’s starting to wilt, then add 1/2 cup water and cook over medium-low heat until the water evaporates and the kale is soft.
Add the ham cubes to the kale and cook until the ham is heated through. Season kale and ham with Spike Seasoning, salt, and fresh-ground black pepper. Turn the stove to lowest possible heat, add the eggs, and cook while gently stirring every 30 seconds or so until the eggs are cooked to your liking, about 5-6 minutes total cooking time, or a bit longer if you like the eggs well-done.
Serve hot. And reading Green Eggs and Ham while you eat breakfast would be a fun way to celebrate!
Green Eggs and Ham (Scrambled Eggs with Ham and Kale)
(Makes about 6 servings; recipe created by Kalyn and perfected with help from Jake and Kara.)
4 oz. finely chopped curly kale
(You could use baby kale, but it will wilt a lot more quickly and I think the texture of the larger kale leaves will work better in this dish)
8 oz. lean ham, cut into small cubes
1 tsp. + 1 tsp. olive oil (or slightly more, depending on your pan)
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 (and let the pan cool off a minute if your pan seems really hot.) 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.)
If you want nutritional information for a recipe, I recommend entering the recipe into Calorie Count, which will calculate it for you. Or if you’re a member of Yummly, you can use the Yum button on my site to save the recipe and see the nutritional information there.