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Kale and Olive Bake

Kale and Olive BakeHere is a simple way to prepare kale that is easy and loaded with flavor. Serve with a side of rice pilaf.

Serves 4-6.


  • 10 oz fresh kale, stemmed and washed
  • 1 Tbsp olive oil
  • 1 c green onions and/or brown onions, chopped
  • 1 garlic clove, minced
  • 1 Tbsp dry dill
  • 4 eggs
  • 1/4 c ripe black olives, chopped
  • 1/4 c green olives, pitted and chopped
  • 1/4 c grated Parmesan
  • 1 c plain yogurt
  • 1/4 tsp sea salt
  • 1/4 tsp hot Hungarian paprika (or 1/8 tsp plain paprika plus 1/8 tsp cayenne)


  1. Preheat oven to 350 degrees F and butter a 9 inch pie or cake dish.
  2. Blanch kale in salted boiling water for 4 minutes or until just tender. Press in a strainer until quite dry. Chop finely.
  3. Heat olive oil over medium heat in a large, heavy skillet and add the onions. Saute 3 minutes. Add the garlic and dill; saute another 30 seconds. Remove from heat and set aside.
  4. In a large bowl, beat the eggs with a whisk. Whisk in the Parmesan, yogurt, salt, and hot Hungarian paprika. Fold in the olives.
  5. Spoon into the prepared dish and bake 30 minutes. Cut into wedges and serve warm or hot.

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