Last updated on April 17th, 2018.
What do you do when you have kale, Swiss chard, AND collard greens in your CSA box? Sauteing them as a side dish would get really boring really fast. Plus Aldo always makes this weird face when eating sauteed greens. I don’t think he likes them, and I kind of feel bad making him eat them, even though I think sauteed greens are awesome.
I decided to come up with a recipe that would use most of the greens at once. For this frittata I used both the Swiss chard and the kale. I had one small bunch of each, which is probably about the same as the large bunches they sell at most grocery stores. You can just get a large bunch of either one of the three greens I mentioned above.
We sliced this frittata into four sections, and ate half of it for breakfast. The rest will be reheated in the oven for dinner tomorrow night.
After I tasted the frittata I thought: “BACON! How amazing would this be with bacon?!” So feel free to cook and crumble some bacon and add it to the egg mixture prior to baking.
Swiss Chard and Kale Potato Frittata
Makes 4 large servings, or 8 small sides. Cooking time: 1.5 hours.
- 1 small bunch Swiss chard
- 1 small bunch kale
- 1 pound potatoes (2-3 medium sized)
- 1 large onion
- 8 eggs
- 1/4 cup Parmesan cheese
- 1 clove garlic, minced
- 1 tablespoon olive oil
- 1 1/2 teaspoons salt, divided
- pepper to taste
- Mandolin and cut resistant gloves
- 10 inch baking dish or oven safe pan
1. Preheat oven to 350F.
2. Prepare the Swiss chard and kale. Remove the leaves from the stems. I do this by gently pinching the leaves where they meet the stem, and then sliding my hand up the stem to remove the leaves from the center stalk. Discard the stems from the kale. The stems from the Swiss chard can be cooked, they have a similar texture to celery. I used a few of the red Swiss chard stems just to add some color to this recipe and chopped them into 1/2 inch pieces. Chop the Swiss chard and the kale leaves into approximately 1/2 inch wide strips. This is easiest to do by rolling them up tightly and then cutting. Watch your fingers!
3. Slice the onion. Saute it in oil for 3 minutes. Add the kale and Swiss chard, 1/2 teaspoon salt, and mix well. Continue stirring and cooking the Swiss chard and kale for 5 minutes, until they are less than half of the original volume. Drain and discard all the liquid. Divide the Swiss chard/kale mixture in two and set aside.
4. Prepare the potatoes. I like to keep the skin on, so I scrub them really well with a brush. You can peel them if you prefer. Slice them into very thin slices using a mandolin and a cut resistant glove. If you don’t have a mandolin, take the time to slice them very carefully by hand. Thin slices are key, otherwise the potatoes won’t be fully cooked.
5. Spray your baking dish or cast iron pan with oil. Arrange half of the potatoes on the bottom and sprinkle them with salt and pepper. Add one half of the Swiss chard and kale mixture and spread it evenly over the potatoes. If you see that the greens don’t cover all the potatoes, that is OK. It is better to leave more of the greens to fully cover the second layer of the potatoes.
Layer the other half of the potatoes and top with the remaining Swiss chard/kale mixture. Try to cover all the potatoes this time. If the potatoes are all within the frittata they will cook faster than if they are exposed.
6. Prepare the egg mixture. Crack 8 eggs into a bowl. Add the minced garlic, 1/4 cup Parmesan, 1/4 teaspoon salt, and pepper to taste. Whisk it all together and pour over the potato and kale/Swiss chard mixture. Tilt the pan back and forth so that the egg mixture seeps through all the cracks.
7. Bake for 50 minutes. Remove from oven and let cool for 5 minutes before slicing.
(If you look at the picture above, you will see some potatoes sticking out of the frittata. Those exposed potatoes were still just a tad crunchy after 50 minutes of baking, but all the ones that were inside were fully cooked. So don’t do what I did and make sure you cover all the potatoes with the greens.)