It's impossible to miss the kale and chard in the farmers market these days. They have a heyday in late August, with their large lily pad leaves, stacked high on top of each other in frilly layers of greens and sunset hues, vying for attention on the market tables. Sold in three-fors it's easy to be greedy and buy an armful. Luckily, their sturdiness ensures a lengthy refrigerator life, but nonetheless, after a few days I am looking for different ways to incorporate all the healthy greenery into my meals.
Naturally, salads are par for the course, but there comes a time and place when enough of a kale salad is enough. So, I make a frittata. Frittatas are a wonderful way to gobble up extra greens a tad past their peak freshness lying in the refrigerator. A quick wilt or blanch softens the hardy leaves into suppliance, allowing them to happily coexist within a meal without assertion. And if you are still hankering for a salad, a garden salad provides a great accompaniment to complete the meal and call it dinner – perfect for a busy weeknight.
Swiss Chard and Kale Frittata
Serves 4 to 6
- 2 pounds Swiss chard and/or kale, washed, tough stems removed
- 2 tablespoons extra-virgin olive oil
- 2 garlic cloves, chopped
- 1 large yellow onion, thinly sliced
- 1/2 teaspoon red chili flakes
- 1/2 cup Italian parsley sprigs, coarsely chopped
- 4 large eggs
- 1/2 cup finely grated Pecorino Romano cheese, divided
- 1/2 teaspoon freshly ground black pepper
- 1/4 cup Panko (Japanese breadcrumbs)
- Heat the oven to 350 F. Bring a large pot of salted water to a boil. Add the chard and kale. Blanch until the greens soften and brighten in color, about 2 minutes. Drain the greens, then refresh under cold water. Lay the leaves on a kitchen towel and blot dry. When cool enough to handle, coarsely chop.
- Heat 2 tablespoons olive oil in a large (12-inch) oven-proof skillet over medium-high heat. Add the garlic, onion, chili flakes, and 1/2 teaspoon salt. Sauté until the onions are limp and turning golden brown. Add the chard and kale. Sauté until the greens are wilted and all of the ingredients are well incorporated. Remove the skillet from heat.
- Whisk the eggs, 1/4 cup grated cheese, 1/2 teaspoon salt, and the black pepper together in a bowl. Pour over the greens. Gently nudge the greens around to evenly distribute the eggs. Mix the remaining 1/4 cup cheese and breadcrumbs together in a small bowl. Sprinkle evenly over the tart.
- Bake until the eggs are set, and the top of the tart is tinged golden brown, about 45 minutes. If desired, run the tart under the broiler to further brown the top, about 1 minute. Serve warm or at room temperature.