Okay, so on the one hand, you probably don’t need a blog to turn you on to the idea of tossing a bunch of greens into a frittata for dinner. On the other hand, this is a fitting first recipe for a season of veggies. I’ve been busy today commuting up and down the stairs to meet everyone; and I’d guess that everyone I met today will be at least as busy as me from now through October. So some nights, when you need a truly fast, healthy dinner and a way to use up some greens (just wait until mid-season, if you’ve never done this before, for a new appreciation of the need to use up greens!), I hope you’ll come back to the frittata as a yummy standby and alternative to takeout. You can use this basic recipe as a conduit for just about any greens, and many other veggies, that we’ll get this season.
Chard and Garlic Greens Frittata
1 Tablespoon olive oil
1 Tablespoon butter
2 stalks garlic greens
1 bunch chard
1/4 cup whole milk or cream, optional
Salt, pepper and freshly grated nutmeg
1/4 cup pecorino romano cheese (or other sharp grating cheese)
1. Preheat the broiler to high, with the top rack about 6 inches from the heat source. Wash the garlic greens and chard thoroughly. (A great way to wash fresh greens is to submerge them in a large bowl of cold water, agitate them gently and then leave them alone for a minute or two to let any soil fall to the bottom. Push the greens to one side of the bowl and pour the water and sediment out the other side. Repeat this process until the greens are clean, usually 2 to 3 times.)
2. Heat the olive oil and butter over medium heat in a large saute pan. Mince the garlic greens. Cut the stems off the chard leaves and dice the stems. Add the garlic and chard stems to the pan and saute for about 3 minutes. Add 2 or 3 tablespoons of water to the pan and cover it. Steam the garlic and chard stems in the covered pan for 5 additional minutes. Meanwhile, chop the chard leaves crosswise into large bite-size pieces. Add the chard leaves to the pan and re-cover. Continue cooking until the chard leaves are just wilted, stirring once or twice – about 3 to 5 minutes more.
3. While the chard leaves are cooking, crack the eggs into a medium bowl. Add the milk or cream, if using, along with a generous pinch of salt, some freshly ground pepper and a bit of freshly grated nutmeg. Whisk together thoroughly. When the chard leaves are wilted, gently pour the egg mixture into the pan. Sprinkle the cheese on top. Cook, uncovered, on the stovetop until the bottom of the frittata has set.
4. Transfer the pan to the broiler; broil until the top of the frittata has set and browned slightly. Cut into wedges and serve with crusty bread.