- 1½ LB collard greens or kale
- 3 TBS olive oil
- 1 onion (chopped)
- 5 cloves garlic (minced)
- 6 eggs
- 3 OZ cheese (shredded)
- Herbs of choice
- Salt & pepper
Oven: 400°
- Remove the thick stems and ribs from the greens and discard them. Roughly chop the leaves and put them in a large heatproof bowl.
- Bring a kettle of water to a boil.
- Sprinkle the leaves generously with salt, then pour the boiling water over them and let sit for 10 minutes.
- Meanwhile, put the oil in a large ovenproof skillet over medium-high heat. Once hot add the onion and garlic and season with salt and pepper. Cook, stirring occasionally, until the onion is tender and translucent – about 5 minutes.
- Drain the greens well and add to the skillet. Cook, stirring occasionally until they are very tender – 10-12 minutes
- In a medium bowl beat together the eggs, cheese, herbs along with salt and pepper.
- Turn off the heat under skillet, pour the egg mixture over the vegetables and stir very gently just to distribute all ingredients evenly in the skillet.
- Transfer the skillet to the oven and bake until the top of the fritatta is firm and the edges are golden brown – about 20 minutes. Cut into wedges and serve hot.
Yields 4 servings.