Slow-Cooked Kale Omelettes

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Sprouted Kitchen
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1 heaping pound kale, ribs removed

1/4 cup extra virgin olive oil

2 sprigs rosemary

1/2 teaspoon sea salt, or more to taste

1 dried chile de arbol, broken into pieces OR 1/2 teaspoon red chile flakes

1 cup sliced yellow onion (about half a whole onion)

2 large garlic cloves, thinly sliced

2 Tbsp. ghee (or more olive oil)

fresh ground pepper

8 extra-large eggs

1/4 cup whole milk

6 ounces soft goat cheese

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