From the kitchen of Brian Barkwell
1 bunch of chard
Cut the stems from the leaves.
Cut the stems into 1/4″ slices.
Coarsely chop the leaves.
Heat in a heavy pan, over medium heat:
1 Tbsp olive oil
1 medium onion, sliced thin
Cook for 5 minutes.
Add the chard stems.
Season with salt.
Cook for 4 minutes.
Add the chard leaves.
Cook until the leaves are tender, adding a little water if it gets dry.
Squeeze most, but not all, liquid from chard.
In a large bowl:
2 tsp olive oil
4 garlic cloves, chopped
a pinch of cayenne
salt & pepper
Over medium-low heat, warm a 10″ skillet.
When hot, add 2 Tbsp olive oil.
Swirl oil around to coat.
Add egg mixture. As the eggs set, lift the edges so the uncooked egg will flow underneath.
Cook until mostly set.
Cover the pan with a plate and carefully invert the frittata onto the plate.
Add 1 tsp olive oil to pan.
Slide the inverted frittata back into the pan.
Cook 2-3 more minutes.
Slide onto a platter.
Serve with sauce for lunch or dinner.
Serve on toast for breakfast.
Good warm or at room temperature.
- One of the things I love about frittatas is that they can be eaten for breakfast, lunch or dinner. You can use other greens in place of the chard. – Brian