green shakshuka with chard kale zucchiniRecipe for Green Shakshuka with Chard, Kale, and Zucchini first, my personal notes and shopping resources follow.
green shakshuka with chard kale zucchini


serves 4


2 tablespoons + 2 tablespoons grapeseed oil
4 large cloves garlic, chopped
4 scallions, chopped, plus a little saved for fresh garnish
2 large bunches green (curly) kale, stems removed and discarded
1 teaspoon ground cumin
½ teaspoon ground coriander
¼ cup olive oil
2 tablespoons fresh lemon juice
1 cup parsley leaves and tender stems, plus more for garnish
half head of Romaine lettuce leaves, tough center ribs removed
2 green jalapeño peppers, chopped
2 large zucchini, shredded on large holes of grater
1 large bunch green Swiss chard, stems removed and very finely chopped
kosher salt
8 large eggs
½ cup crumbled feta cheese
to garnish (all optional): 1 red jalapeño or Fresno chile pepper, sliced into rings, crushed red pepper, chopped fresh mint and other bright green herbs
to serve: green harissa, strained yogurt, grilled sturdy seedy bread, sliced avocado


Heat oven to 325°.

Heat grapeseed oil in large, oven-proof sauté pan over medium. Cook garlic and scallions until garlic is translucent and scallions are soft, about 8 minutes. Try to keep garlic and scallions from browning.

Chop kale into small pieces (about half-inch). Once the garlic and scallions are cooked, add the kale to the pan a few handfuls at a time, turning with tongs, and adding a few tablespoons of water to help the kale steam. Cook all of the kale until wilted and bright green. Transfer garlic, scallions, and kale to a food processor. Add ground cumin and ground coriander to food processor.

Pulse the kale, drizzling olive oil and fresh lemon juice, and adding parsley and fresh Romaine lettuce leaves until puréed. Add cold water to food processor 1 tablespoon at a time if needed for a smooth purée.

Heat another 2 tablespoons grapeseed oil in sauté pan over medium-high. Add chopped jalapeño and cook until jalapeños are tender, about 5 minutes. Add shredded zucchini and chard leaves to pan a handful at a time. Cook until soft. Stir in kale-Romaine purée. Season with additional salt (you might need to add up to 1 full teaspoon here).

Use a spoon or ladle to create 8 small wells in the greens. Crack an egg into each well. When the whites barely begin to turn opaque, turn off stove and transfer sauté pan to oven. Bake until eggs are set, 20–25 minutes.

Remove sauté pan from oven. Sprinkle with crumbled feta cheese. Garnish with red jalapeño, crushed red pepper, and fresh herbs.

Serve immediately with yogurt, grilled bread, and sliced avocado on the side.

Leftovers can be kept in the refrigerator in a tightly sealed container for up to two days. The greens will darken, but are fine to eat.

green market haul for shakshuka


  • I do not recommend cooking any part of this dish in advance, as the greens darken considerably once you start the cooking process. (Have you ever eaten one of my all-time favorite foods Indian saag paneer? Or braised collard greens? The greens are super dark dark dark green because they’ve been cooking for a long time!) However, washing, prepping, and chopping all the greens in advance is highly recommended. If you don’t know already, it takes a long-ass time to wash curly kale.
  • I like green kale with the curly leaves for this recipe because the leaves stay the lightest and brightest green when cooked. You can use other varieties of kale, e.g. lacinato or Tuscan kale, red kale, which I have tried, but the color of the final shakshuka will be much darker, and may not be green at all.
  • Swiss chard stems are edible and will soften when chopped and cooked, but you can leave them out if you’d like a very smooth and soft shakshuka. I just try to use as much of a vegetable as I can. Trust me, I would eat kale stems if I could.
  • You can substitute an extra bunch of kale for the Swiss chard.
  • If you are sensitive to spice (heat), substitute the jalapeño peppers in the shakshuka with ½ a green bell pepper, and omit the red jalapeño and crushed red pepper garnish at the end.
  • I am currently on a “light” detox, which excludes dairy, so I left the feta cheese off my serving. However, feta cheese is tangy and salty, and definitely adds to the final flavor of the dish. Unless you do not eat dairy, please don’t omit the feta cheese! That goes for the yogurt on the side as well.
  • Grilled bread is perfect for scooping up the shakshuka and runny egg yolks, but again, I am on a light detox this month that excludes processed grains, so the bread in these photos is a gluten-free Super Seed Loaf.
  • I used the 3-quart sauté pan from the newly re-launched All-Clad LTD cookware line exclusive to Williams-Sonoma. All-Clad LTD cookware has handles that are comfortable and easy to grip, is oven-safe, and is now dishwasher safe, too!
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{ 4 comments… read them below or add one }

1 Sandra Shields January 12, 2017 at 2:55 pm

What a beautiful way to eat leafy greens! It is a feast.


2 TheDelicious January 17, 2017 at 2:38 pm

Hi Sandra! Yes! There are only so many green salads a person can eat in a week! :D


3 TastesLikeFood January 31, 2017 at 11:35 am

It looks like a real vitamin-bomb! :)
I noticed limes on the photo. Would you use them to replace the lemons or just add them as an extra?


4 Pinkcityroyals India1 March 14, 2018 at 12:35 am

What a combination of taste & health!superb
Its have lots of minerals & vitamins.As “health is wealth”.Some other healthy & tasty recipes click below the link:


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