“Say! I like green eggs and ham!
I do! I like them, Sam-I-am!
And I would eat them in a boat.
And I would eat them with a goat…
And I will eat them in the rain.
And in the dark. And on a train.
And in a car. And in a tree.
They are so good, so good, you see!” — from Green Eggs and Ham, by Dr. Seuss (Random House, 1960)
This is Marie, contributing an article about Green Eggs & Ham. I was in somewhat of a whimsical mood when making this selection, which is hardly a recipe at all.
Our son, as you know, is just past toddlerhood and he loves Dr. Seuss. All things rhyming, really. He has been having me read about Mulberry Street, Yurtle the Turtle, the Cat in the Hat, and other aspects and denizens of Seuss-land. When I saw an adorable Pinterest-worthy photo on a blog I visit occasionally, I knew this recipe had to be among our selections. Also, it’s easy!
6 eggs, pastured and/or organic eggs recommended
1 tablespoon milk, whole milk recommended
2 tablespoons onion, roughly chopped
1 cup fresh kale or spinach leaves, washed with big stems removed
Salt & pepper to taste
Butter for frying, organic and/or grass-fed butter recommended
Optional sides: organic ham and homemade whole-wheat biscuits
Combine first 5 ingredients in a blender (including the S&P) and blend until the greens are pureed into little bits.
Heat a big pat of butter (don’t be stingy!) in a frying pan over medium low heat.
Once the butter has melted pour the egg mixture into the warm pan. Let it sit for a couple minutes before you begin to stir and scramble with a spatula. Cook until eggs are done all the way through.
Serve warm with ham and biscuits
Essentially the recipe consists of scrambled eggs with either kale or spinach (I chose kale with an ulterior motive) and some ham rolled up and skewered with a fancy toothpick. I passed on making tiny little Cat in the Hat hats to decorate the toothpicks, but you may certainly do so if you wish.
Happily – or sadly, if you prefer to think of it that way – the boy dug in with little hesitation and declared the eggs “delicious.” I tried to offer to serve them with a fox or in a box, but he’d already put them in his mouth.
However, one little problem has resulted. The boy is now fascinated with toothpicks as a food skewering tool, and he has informed me that we need to do ham again “with sticks in it.”
Also, I need to make it again. I’m almost out of the mashed potatoes-and-kale with sausage and balsamic vinegar recipe that the leftover kale was used to make. Technically, since you only need a cup of greens for the green eggs, they are the real leftover…but who’s counting?
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