A San Diego Local Recipe for Mother’s Day

katie hawkes tomato and kale casseroleHappy Mother’s Day, San Diego! Oh, we know we’re a few days early – but we at the Katie Hawkes Group wanted to share with you the recipe we’ll be making on Sunday! This fabulous tomato, kale and bacon casserole can be made ahead and refrigerated, or thrown together right before company arrives.  Packed with flavor and fresh local produce, it’s sure to bring smiles to all the moms in the room!


Creamy Kale & Roasted Tomato Casserole (With or Without Bacon)



1 Tblsp butter

2 slices thick-cut bacon, diced (eliminate bacon for the veggies among us, or use turkey bacon for a lower-fat alternative!)

1 medium yellow onion, thinly sliced

Kosher salt and freshly ground pepper

1/2 cup dry white wine

2 bunches kale, center ribs discarded, chopped (either regular or dinosaur kale works)

Pinch of freshly ground nutmeg

1 cup heavy cream

8 oz cherry tomatoes, halved (about 1 1/2 cups)

Olive oil

1/4 cup grated parmesan cheese

6 large eggs



1. Preheat oven to 400 F.  When oven is ready, put halved cherry tomatoes on a cookie sheet. Drizzle with olive oil, season lightly with salt and pepper, toss to coat.  Put into preheated oven to roast for 10-15 minutes. (If you’re strapped for time, skip this step and throw the tomatoes in unroasted. It will still be great!)


2. Melt butter in large skillet over medium heat (make sure your skillet has a lid!).  Add bacon and cook uncovered, stirring occasionally, until crisp, about 3 minutes.  Add onion, season with salt and pepper, and cook uncovered until soft and golden, 10 minutes or so.


3. Add wine.  Set heat to medium-high, and bring ingredients in pan to a simmer. Stir in kale, season again with salt and pepper.  Cover skillet and cook for 5 minutes, then uncover and cook 5 more minutes.  Stir occasionally.  When this process is finished, pan will be nearly dry.


4. Add nutmeg and cream.  Bring to a low simmer and cook until slightly thickened (around 3 minutes).  Stir in cherry tomatoes.  Remove from heat.  Spoon evenly into a 9×13 baking dish.  Sprinkle with Parmesan.  Cover and refrigerate up to 24 hours, or proceed.


5. Preheat oven to 350 F.  Make 6 wells in kale mixture.  Crack eggs into wells.  Season eggs with salt and pepper.  Bake until egg whites are set, 25-30 minutes.  (Alternatively, if you – like my husband – prefer your eggs well done, crack eggs into a bowl, beat lightly, add a dash of milk, then pour into kale mixture and mix lightly.  Bake a bit longer, 35-40 min, until eggs are set to your liking).


Enjoy!  If you’d like more information about San Diego local produce and life in North County San Diego, give Katie a call at 858-922-2226, and don’t forget to check out her Rancho Santa Fe Real Estate Website!  More great seasonal recipes can be found in the Recipes category!

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