Kale and Ricotta Omelets

DIRECTIONS

• Place the chopped or torn kale in a large pot and cover with water.  Cover and bring to a boil.  Once the water reaches a boil, let cook 30 seconds just to blanch the kale, then drain and set aside.  When cool enough to handle, squeeze out the excess water.

• In a large skillet, warm 2 tablespoons of the olive oil over medium heat.  Add the thyme and red pepper flakes to the pan and cook for 1 minute.  Stir in the onion and salt and cook for 2 minutes.  Stir in the garlic slices.  Cook for about 8 minutes, or until the onions are softened and beginning to brown.

• Reduce the heat to medium-low, stir in the drained kale (and a bit of additional olive oil, if needed).  Let cook, stirring occasionally, until the kale is tender and charred in some places, about 20-30 minutes.  Remove from the heat.  Season with salt and pepper to taste.

• Heat a 10-inch pan over medium heat.  Coat the pan lightly with a bit of butter.  For each omelet, whisk together 2 eggs and 1 tablespoon of the milk in a small bowl.  Add the mixture to the pan and let cook until set on the bottom and the edges lift away easily with a spatula.  Once the top is nearly set, sprinkle a quarter of the kale and onion mixture down the center of the omelet.  Top with a bit of the ricotta.  Fold the two sides inward to cover the fillings and slide onto a plate to serve.  Repeat with the remaining omelets.

• *The ricotta is highlighted in this dish and therefore it is recommended to use really good, fresh ricotta.  What better way than to make your own?  If you have never tried making ricotta before, give it a try and see just how easy and delicious it can be!