Green Shakshuka with Chard Kale and Zucchini recipe (2024)

Green shakshuka is a bright,

Ingredients Notes and Resources for Green Shakshuka

• Advance Cooking. Washing, prepping, and chopping all the greens in advance is highly recommended. If you don't know already, ittakes a long-ass time to wash curly kale. Cooking the greens in advance is a great way to save time, especially if you batch cook a huge haul to eat over a few days. Keep in mind that the greens darken considerably once you start the cooking process. Have you ever eaten one of my all-time favorite foods Indian saag paneer? Or braised collard greens? The greens are super dark dark dark green because they've been cooking for a long time!
• Kale. Green kale with the curly leaves works best for this recipe because the leaves stay the lightest and brightest green when cooked. You can use other varieties of kale, e.g. lacinato aka Tuscan kale or dinosaur kale, red kale, which I have tried, but the color of the final shakshuka will be much darker, and may not be green at all.
• Swiss Chard. Stems of Swiss chard are edible and will soften when chopped and cooked, but you can leave them out if you'd like a very smooth and soft shakshuka. I just try to use as much of a vegetable as I can. Trust me, I would eat kale stems if I could.
• Romaine Lettuce. The Romaine lettuce provides "water" and extra body to the shakshuka. You can use iceberg lettuce if you have it, or leave it out and add vegetable broth a few tablespoons at a time to the greens until you get the consistency of creamed spinach.
• Feta Cheese. I am currently on a "light" detox (dairy and gluten elimination to test for gut sensitivity), so I left the feta cheese off my serving. However, feta cheese is tangy and salty, and definitely adds to the final flavor of the dish. Unless you do not eat dairy, please don't omit the feta cheese! That goes for the yogurt on the side as well.
• Grilled bread is perfect for scooping up the shakshuka and runny egg yolks, but again, I am on a light detox this month that excludes processed grains, so the bread in these photos is a homemade gluten-free Super Seed Loaf.

Ingredients Substitutions for Green Shakshuka

• Greens. Essentially, you can substitute an equivalent amount of any leafy greens for the kale, chard, and zucchini. If you want to use all kale, go ahead! Same with chard! Collard greens, broccoli leaf, spinach, and even chopped broccoli all work well here. The only greens I would avoid are anything that's somewhat bitter like arugula and dandelion greens.
• Eggs. If you want to make this Green Shakshuka 100% plant-based, you can leave out the eggs (and dairy at the end) and add fried or roasted tofu, or even dollops of a softer, creamier plant-based cheese like almond milk ricotta.
• Spice/Heat. If you are sensitive to spice (heat), substitute the jalapeño peppers in the shakshuka with ½ a green bell pepper, and omit the red jalapeño and crushed red pepper garnish at the end.

Tools and Equipment You Need for Green Shakshuka

• Saucepan. I used the 3-quart sauté pan from the newly re-launched All-Clad LTD cookware line exclusive to Williams-Sonoma. All-Clad LTD cookware has handles that are comfortable and easy to grip, is oven-safe, and is now dishwasher safe, too!

More eggs