I had about a 1/2 cup of leftover Creamed Kale and Yams from my dinner, so I decided to heat up the veggies and add them to my scrambled eggs. I'm not usually very good/disciplined about eating my veggies in the morning, but I had some ready to go so I decided to experiment. This worked! The coconut milk (the "creamed" part of the dish) melted in the pan and provided the fat I needed to cook my eggs. Once the kale mixture was heated through, I added my whisked eggs and just stirred until scrambled. Easy and delicious!
I love leftovers! I know that there are many people out there that are not big leftover fans, but I am not one of them...thank goodness too, because it really makes lunchtime a whole lot easier. And, I also don't mind eating my leftovers cold which is good since we don't have a means to reheat, at the studio.
What do you pack for lunch?
3 comments:
I think I'm going to attempt the creamed kale and yams from your last post ..sometime this week. Pray for John, and pray it does not come out like my scalloped sweet potato recipe I tried to copy! I'll let you know how it goes...and for the record, I am a fan of left overs too!
You should...it's so good!!! And, it's really good for leftovers too. Keep me posted! :)
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