Not going to lie. I look forward to the first share of the year EVERY year. Every year, I realize that the greens I’ve been eating have been just…okay.
I had the privilege of getting an early taste and it’s good people. It’s full of gorgeous greens…all kinds…rainbow chard, leafy lettuce, kale and spinach. There’s also some beautiful little crisp green onions and gorge radishes.
As some of you know, I’m a teacher and it’s the last week of school which means that it’s a busy time of year people. There’s not a lot of time for meal prep. Just survival mode. When I’m in survival mode, I make my go to meal. A frittata. It’s our fave. What I love about it is you can use your chard, your spinach OR your kale. (Best save your amazing lettuce, radishes, and green onions to be tossed in a fresh vinaigrette to accompany any meal.)
Here’s what I did. I made a Parmesan Kale Frittata with dill. YUM.
Preheat your oven to 400 degrees. Meanwhile….
- I chopped a medium yellow onion and got that going in my cast iron skillet with a
tablespoonish (this is a word) of bacon grease for about 5 minutes on medium to medium low heat, until softened and a little brown.
- As that was rolling, I prepped and washed my kale. I LOVE KALE. I love the denseness and flavor and how it holds its shape, even when sautéed. I tore it straight off the stalk from the bottom up and tore it into manageable pieces and gave it a wash.
- I added the kale to the onions and sautéed it until softened…about 5 minutes.
- As that was cooking…I prepped my egg mix. I cracked 8 eggs, 2 tablespoons of Dijon mustard, a splash of half and half and some salt and pepper. I gave it a little stir with a wire whisk until mixed.
- After the 5 minutes of sautéing of the kale and onion, I poured the eggs on top right into the same skillet. I let that cook just until I could see the edges cook.
- I then added a ½ cup to ¾ cup of grated parmesan cheese all over the top and threw that bad boy in the oven for 15 minutes. When I pulled it out of the oven, I gave the top a little sprinkle of dill…
Just like that greens galore, kale this time, turned into dinner. So yum.
As for the rest of the greens, toss the spinach in a smoothie this week. Chop the chard and sauté it up in a stir fry. The lettuce…toss lightly with a favorite dressing and just enjoy the freshness of the season.
Let me know if you have any questions about my randomness in this recipe, or my go to smoothie or vinaigrette recipes. I like to make things up. You’ll figure that out. I’m a little random.
Happy First WEEK people! Welcome SUMMER 2017!
Hi! My name is Lindsey. I am a teacher, a photographer, and a lover of food. I have been a CSA (Community Supported Agriculture) member since the very beginning of Groundworks Farm from their early beginnings to the current farming year. Message me on Facebook “Lindsey Johnson” or you can reach me at firstname.lastname@example.org by email. I look forward to hearing from you!