Green Eggs & Bacon

The idea behind "green eggs," is the addition of leafy greens to a mixture of eggs and other ingredients. There are a variety of recipes, but this is my version, which uses kale, a vegetable I love. 

 
Ingredients (4 to 5 servings):

6 large eggs

1 1/2 cups milk (I use canned milk)

4 green onions, with green, chopped

1 cup Swiss cheese, shredded or cubed
4 slices bacon, chopped 
2 tablespoons olive oil 
2 cloves garlic, minced
3 cups bread, slices torn or cut into bite-sized pieces
2 1/2 cups kale, leaves torn into smaller pieces, any thick stems discarded 
1/2 teaspoon salt
1/4 teaspoon pepper

Begin by heating the oven to 425 degrees F. While the oven is heating, using an ovenproof 10 inch heavy duty skillet (I use a well seasoned cast iron skillet, which is excellent for this), fry the bacon over medium heat for 7 to 10 minutes, depending upon how crisp you want your bacon. Meanwhile, in a bowl, beat the eggs, salt, pepper and milk together, reserve. Remove the bacon from the skillet and pour off all but about 2 tablespoons of the fat. Add the green onion and begin cooking, gradually adding the bread pieces, along with the olive oil, then add the garlic. Let the mixture cook until the bread starts to brown a bit. Reduce heat to medium low. Stir the bacon, Swiss cheese and kale into the egg/milk and then pour this mixture over the onion/bread in the skillet. Let the eggs begin to set on the bottom, then put the skillet onto the middle rack of the preheated oven. Let bake for about 15 minutes, turning the skillet by a third every 5 minutes. The eggs should puff up and the top should be somewhat browned. Be sure the eggs are not runny, remove the skillet from the oven and let sit for a few minutes, which will cause the puffiness to deflate somewhat, then serve.

I served the Green Eggs with some lightly-salted halved grape tomatoes

WORD HISTORY:
Milk-This word, which has both noun and verb forms, traces back to Indo European "melg," which meant "to rub, to stroke," and is what you do to get milk from a cow or goat. The stroking process then became the word (noun) for the actual product, "milk." The Indo European form gave its Old Germanic offspring "melkuks" as the noun. This then gave Old English (Anglo-Saxon) "meoluc," and "meolc," depending upon dialect, which then became "melk/mylk," before the modern version. The other Germanic languages have the nouns: German "Milch," Low German Saxon and Dutch "melk," West Frisian "molke," Norwegian "melk," Danish "mælk," Icelandic "mjólk" and "Swedish "mjölk." Indo European "melg" also gave its Old Germanic offspring the verb form, "melkanan," meaning "to milk." This gave Old English (Anglo-Saxon) "melcan" ("to milk"), which then became "melken," before the modern version. The other Germanic languages have the verbs: German, Low German Saxon and Dutch all have "melken," West Frisian has "melke," Danish "malke," Icelandic "mjólka," Norwegian "melke" and Swedish "mjölka."