Showing posts from September, 2016

Our Colorado Tradition: Roasted Green Chile

In keeping up with Colorado tradition, right before the arrival of autumn, we cook up a huge batch of green chile. Green chiles can be found roasted at the farmer's market or right outside of Whole Foods throughout the peak of the season. The green chile becomes the showcase of many meals, either straight up with tortillas or the compliment to endless recipes. We always freeze a few quarts of chile so it can warm up many meals through out the winter. Breakfast Strata with Sausage & Green Chile 1 tablespoon extra-virgin olive oil, plus more for the dish  1 (14-ounce) package chicken breakfast sausage  2 small bunches dark leafy greens (about 3/4 pound), such as kale, collards or spinach, stems and tough ribs removed, leaves roughly chopped  2 cups reduced-fat (2%) milk  3/4 teaspoon fine sea salt  8 eggs  6 (7- to 8-inch) whole wheat tortillas  2 cups (about 1/2 pound) grated Monterey Jack cheese  2 (4-ounce) cans diced mild green chiles, or 2 to 4 fresh mild