Lodestar Gardens’ Favorite Frittata – Chard Frittata (4 servings)

A Great Easter Brunch Idea

Wash & separate the stems from1 bunch of chard.

Cut the stems into ¼-inch slices. Chop the leaves coarsely.

Heat in a heavy pan, over medium heat 1 tablespoon olive oil.

Add 1 medium onion, peeled and sliced thin.

Cook for 5 minutes and the chard stems. Season with salt.

Cook for 4 minutes and add the leaves. Cook until the leaves are tender, adding a splash of water if the pan dries out. (Or you can use a vegetable steamer and follow the same process.)  Turn out of the pan and onto a plate.

Crack into a large bowl 6 eggs.

Add: salt, 2 teaspoons olive oil, fresh-ground black pepper, a pinch of cayenne, 4 garlic cloves, chopped.

Beat lightly. Gently squeeze the chard with your hands, wringing out most, but not all, of the liquid. Stir the chard into the beaten eggs. Thoroughly preheat a 10-inch heavy  or nonstick pan over medium-low heat. Pour in 2 tablespoons olive oil.

Slide the frittata back into the pan. Cook for 2 or 3 minutes. Slide onto a plate and serve warm or at room temperature.

[If there are any leftovers, try this: Make a delicious sandwich – serve a wedge of frittata with a slice of ham or a few slices of tomato between 2 slices of  lightly toasted bread rubbed with garlic.]

Recipe taken from Alice Waters’ The Art of Simple Food – one of Lodestar Gardens’ kitchen favorite resources

 This month we feature dark, leafy greens. Get in shape, get energized, get ready for summer!