I N G R E D I E N T S
1 bunch kale
1 stem green garlic
2 red skinned potatoes (any boiling potato)
2 leeks (medium) white and light green parts only
3 tablespoons olive oil
6 large eggs
Salt and pepper

I N S T R U C T I O N S
Wash the kale and remove the stems, then chop and steam the leaves until tender but not pasty.  Meanwhile, boil the potatoes until tender, then dice.  Beat the eggs, then add the kale, potatoes, plus salt and pepper.

Carefully clean leeks making sure to wash away all the sand trapped between the leaves.   Dice the leeks and 1 stem of green garlic. Sauté in the olive oil over medium heat  

Raise the heat, then add the egg mixture and reduce heat again.   Cook without stirring until the bottom is set and lightly brown, 3 to 4 minutes.  

Carefully slide the torta onto a large plate.  Invert the skillet on top of the plate and turn the plate and skillet over together, flipping the torta back into the pan. Cook until the eggs are set and the underside is slightly browned.  (Alternately, you can brown the top under the broiler in your oven, rather than flipping the torta). 

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