Original Recipe from foodnetwork.com ( courtesy of Melissa D’Arabian).
This recipe calls for Rainbow Chard – but any Chard or Kale will work nicely with it! Feel free to even throw in spicier greens such as Mustard greens if you like – just prep them all as you would the chard.
2 tablespoons olive oil
2 cloves garlic, smashed
1 teaspoon red pepper flakes
1 large bunch Rainbow chard, ribs removed and chopped, leaves roughly chopped
Splash red wine vinegar
Add the oil to a large saute pan with the garlic and red pepper flakes. Cook over medium heat until the garlic turns golden. Remove the garlic and discard.
Add the chopped Rainbow chard ribs and saute until soft, about 4 minutes.
Add the Rainbow chard leaves and season with salt, to taste. Cook until the leaves are wilted.
Stir in a splash of red wine vinegar. Serve immediately.
This frittata can be made with almost any greens (or a mix) - spinach, kale, swiss chard, or throw in some mustard greens for a bit of a peppery note. Mix it up by adding in mushrooms, asparagus, bacon crumbles, leeks, sun dried tomatoes, garlic chives, or whatever mix of herbs strikes your fancy!
1lb of your choice of greens (swiss chard, kale, and spinach all work especially well)
1 Tbsp Olive Oil
1/2 medium onion, chopped (can also use 1/2 cup of spring onions)
1 cup of leeks, thinly sliced
2 large cloves of garlic, minced
9 large eggs
2 Tbsp milk
1/3 cup grated Parmesan Cheese
4 Tbsp of Sun Dried Tomatoes or bacon crumbles (optional)
Salt and freshly ground pepper, to taste
3 oz goat cheese crumbles (optional)
Clean and dry greens, then strip the stems and set aside. Coarsely chop leaves.
Dice up the onion, along with the stems of the greens. Thinly slice the leeks and mince the garli...
This recipe is courtesy of Kickshaws Kitchen, and as with many recipes pertaining to one type of greens, it can be used with most greens (or a blend of mild swiss chard and spicier greens such as mustard greens).