Parmesan rinds: up to 140g
Kale: ½ bunch
Dandelion green: ½ cup
Sow Thistle: ½ cup
Mt.Zero olives (pitted): ½ cup
Full cream milk: ¼ cup
Salt and pepper to taste
1: Heat your oven to 180C
2: Wash kale, kale stems, dandelion green, and sow thistle. Roughly chop them and set aside.
3: Sautee the kale stems in your cast iron pan (or oven-proof pan) and set aside.
4: Add dandelion green and sow thistle into your cast iron pan (or oven-proof pan), wilt them a bit and set aside.
5: Chop parmesan rinds into small pieces and heat them in a pan until soft.
6: Whisk eggs and full cream milk in a bowl and season with salt and pepper.
7: Add all the other ingredients including Mt. Zero olives into the bowl and pour back into a cast iron pan.
8: Bake it for 20 or so minutes until it has risen and is cooked. Stand for 5 minutes and serve.