Greentree Naturals CSA Spinach and Kale Recipes

SPINACH FRITTATA

Frittata, the Italian open-faced omelet, should be firm, but not dry, and the secret is cooking over very low heat.
1 onion
9TBS butter
2 cups blanched spinach*
8 eggs
1/2 cup grated Swiss or Jarlsberg cheese
1/2 cup grated Parmesan cheese
1/2 tsp salt
Freshly ground black pepper

Slice onion; in a skillet melt 3 tablespoons of the butter and add onion; sauté until yellow and soft. Add spinach, stirring to separate leaves, and sauté for 4-5 minutes or until nicely coated with butter; remove from stove. Beat eggs lightly, and combine thoroughly with the spinach mixture, cheeses, and seasonings.

Melt remaining butter in a 9-inch skillet; when the butter foam subsides, turn the heat down and add the egg mixture. Cook very low heat, covered, for 10 minutes or until set. Place under the broiler to lightly brown the top. Then loosen edges and cut the frittata into pie-shaped wedges, or slip out onto a warm round platter to serve. (Serves 4-6)

Note: you can also put the frittata in an ovenproof skillet, cook lightly on top of the stove for 2-3 minutes until a crust is formed, then bake in 400 degree oven until set, about 5-10 minutes. You can add other vegetables and herbs, such as basil with zucchini; tomatoes and marjoram; and mushrooms, peppers, chives or parsley. Let your imagination and the state of your garden dictate the choices as the season progresses!

* I like to mix it up and rather than just spinach, add some Swiss Chard and Kale as well for added flavor.

KALE recipes...

• Chop or shred young kale into small pieces. In a large sauté pan, heat olive oil or a combination of oil and butter. Toss in well-dried kale and turn for 2-3 minutes, stirring frequently. Add the kale by handfuls if necessary. If desired, add a garlic clove or chopped bambino garlic. Season to taste and serve.
• Add chopped or sliced raw kale directly to hearty soups and stews for the last minute of cooking. It’s nutritious, has a pleasant texture, and leaves no bitter aftertaste as do some greens.
• Add raw finely sliced young kale to salads.
• For a pretty and flavorful accent for omelets and quiches, add shredded or chopped kale sautéed in olive oil for 2-3 minutes.
• Microwave ½ pound trimmed and washed young kale leaves placed in a covered dish will cook tender in 4 minutes.