Sunday, June 22, 2008

Betty's Kale Frittata Recipe

Ok, this recipe is actually from my friend Jude, which is from her cookbook: The Complete Vegetarian by Jack Fisher. I figured fellow CSA shareholders would appreciate a good/easy kale recipe perfect for breakfast, brunch or serve it with a salad (you can even freeze it). You can also use swiss chard.


4 cups of chopped kale or swiss chard (take out the stem)
8 large garlic cloves (roast these in a skillet or oven)
6 large eggs
1/4 cup of parmesan cheese (or your preference)
4 T olive oil (for roasting the garlic AND for the skillet of the frittata)

Beat the eggs, kale, garlic, salt and pepper.

In a 10" cast iron skillet, pour the mixture, top with cheese and let the eggs set. Cook the remainder in an oven set on BROIL (2 minutes?)

There you have it.

Bon Appetit!

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