Matzo Brei, known as matzo and eggs, is commonly eaten as a breakfast food during Passover, when only unleavened bread is permitted. This dish can be prepared frittata or omelette style, and it can be made savory or sweet. I love it with sautéed kale which I never actually have tried or even thought of before until now. This Kale Matzo Brei recipe is my newest favorite Passover favorite. It’s a great way to incorporate healthy kale into your breakfast. The best part is that my kids really liked it, and asked why didn’t I think of this before. 🙂
Kale Matzo Brei
1 sheet matzo
3 cups fresh kale
2 tablespoons olive oil
2 tablespoons butter
2 eggs, lightly beaten
Salt and pepper to taste
1. Break matzo into small pieces into a bowl. Cover with hot water for one minute. Drain water. Set aside
2. In a large nonstick skillet sauté kale in oil over medium heat 3 to 4 minutes or until slightly wilted; remove from skillet and set aside.
3. Heat butter in skillet over medium heat; add matzo and sauté 2 minutes or until lightly browned. Add egg; cook 1 to 2 minutes or until scrambled. Add kale and salt and pepper to taste and cook 1 more minute. Serve immediately.