Fritatta with Rainbow Chard and Fresh Garlic

April 30, 2010

    

I got rainbow chard this week. It’s so pretty that it seemed a shame to cook it but lunch called so I stopped admiring and made a fritatta with lots of that fresh garlic that’s been around.    

Chard is tougher than other greens like spinach so you’ve got to cook it for longer. I gently fried the garlic  then added the chopped chard stalks first to give them a head start. After about 5 minutes I added the leaves. I gave them a further 5 minutes and that seemed to cook everything nicely. You can of course just stop here, adding some crushed Maldon salt and maybe a spritz of lemon but I decided to make a meal of it and went on. I stopped myself adding a handful of crumbled feta because I seem to do that with just about everything but did throw in a little coarsely grated Parmesan cheese .Pecorino would have done very nicely as well and the Feta, I reckon, would have been great too. I served my  fritatta warm with some cous cous tossed with a smattering of juicy sultanas and toasted pumpkin seeds then dressed in olive oil and lemon juice.  

Fritatta with Rainbow Chard and fresh Garlic    

You’ll need:
A bunch of rainbow chard    

1 head of fresh garlic or 5-6 cloves of the regular stuff    

Olive Oil    

5 eggs    

2 tablespoons of coarsely grated parmesan    

Begin by peeling the garlic. The skin on fresh garlic is so soft  it’s hard to distinguish between the actual garlic and the skin. I peel off the papery skin and reckon that after that anything softer is fine to eat. Roughly chop your cloves and start cooking over a lowish heat in olive oil. While the garlic gets started prepare the chard. Wash it then chop the stalks into pieces about 1cm thick. Set aside then roughly shred the green leaves. After about 5 minutes, you can add the stalks to the garlic along with a little salt. Continue cooking for another 5 minutes then add in the greens. At this stage you can turn up the heat a smidgen but be sure to toss the greens so everything cooks evenly. 5 minutes should do it then you can remove the veg from the pan.    

For the fritatta you’ll need a small omelette pan. Beat 5 large eggs and stir in the veg, Parmesan some freshly ground pepper and a pinch of salt. Heat a little olive oil over a medium heat. Add the egg mixture and allow the base of the fritatta to cook.Turn down the heat a bit so the rest of the mixture can set. Finish the fritatta off under the grill.

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One Response to “Fritatta with Rainbow Chard and Fresh Garlic”

  1. Ena Ronayne Says:

    will definitely give this one a try, sounds so simple


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