I can’t remember who’s kale I grabbed from the market, but it’s either Laurie’s, Itailia or Deloris’s. Here is what Chef Marta came up with. Enjoy!!
Kale is a nutritional powerhouse and a versatile green and can be cooked many ways with a wide variety of seasonings. It is high in antioxidants, which help fight cancers, as well as iron and vitamin A, which is good for your eyes. Choose young, tender leaves for this dish, as the kale is barely cooked. Lactino or Dino kale is especially well suited to this treatment, but any variety that is still young will work. If your kale is older, larger, or tougher, try one of the Collard recipes.
This recipe makes a 12-inch skillet full of frittata, enough for 4-8 people, depending on how hungry they are and what else you are serving with it. A nice rustic whole grain bread is really all you need to make this a perfect lunch or light supper.
1 bunch (about 1 lb) kale, any type
2-3 medium yellow or red potatoes, medium diced
1 medium onion, medium diced
2 cloves of garlic, minced
¾ cup milk (low fat is fine)
1 t Italian herbs, Herbs du Provence, or Fines Herbs, or a few of your favorites.
2 T olive oil
Salt & Pepper to taste
Stack the leaves, roll them up in a tight roll and cut across into little strips.
2) Dice the onions and potatoes (no need to peel the potatoes if you are using red or yellow ones. Do scrub them, though).
3) Sauté the onions and potatoes in the oil until the onions are soft. Put a lid on the pan and cook a few more minutes, until the potatoes are soft enough to easily poke a fork into. Sprinkle with a little salt and pepper.
4) Add the kale, put the lid back on, and cook another three or four minutes on medium-low.
6) Put the lid back on and cook over low heat until the eggs are just set
7) If you are brave, loosen the frittata, invert a serving platter over the pan, and flip the pan and platter over so the frittata is upside-down on the platter. If you’re not that adventurous, just serve it from the pan.
There are very few rules when it comes to frittata. It is a good dish for cleaning out your vegetable drawer, so feel free to add bell peppers, artichoke hearts, sun-dried tomatoes, or anything else that tickles your fancy. You could even spice it up with some chorizo sausage. Avoid things that are very wet, like cucumbers and fresh tomatoes, as they will make the final product loose and too soft to flip onto a platter.