Chef Pam Sears shared this recipe with us on June 29, 2016 at the Shively Fresh Stop Market. We hope you enjoy it!
Simple Kale and Swiss Chard Frittata
Preheat oven to 400 degrees or cook on stovetop. Wash the Kale and Swiss Chard well, remove the stems and cut or tear into small pieces. Heat olive oil in a large, 10-inch non-stick or cast iron skillet. Add the diced onion and cook until it softens but not brown. Add the garlic and kale to the pan along with the water to keep the kale from sticking to the pan. Continue cooking and season well with salt and pepper. Whisk the eggs with the milk. Season with salt and pepper. When the kale has wilted and cooked down, remove the pan from the heat and pour the eggs over the kale and rearrange as necessary so everything is evenly distributed in the pan. Turn down to low and cover, or place pan in the oven and bake for about 15 to 20 minutes or until eggs are set. Let cool slightly before cutting into wedges.
These are the recipes collected from the talented chefs who volunteer their time at our Fresh Stop Markets.