This is an absolutely divine breakfast treat for those lazy weekends when you’ve got a little more time than normal to dedicate to a sumptuous feast. This recipe hails from Extra Crispy and will no doubt change your entire approach to frittatas.
• 2 bunches green chard, washed
• 1 large leek
• Extra-virgin olive oil
• 6 tablespoons unsalted butter
• 4 cups roughly chopped cilantro leaves and tender stems
• 2 cups roughly chopped dill leaves and tender stems
• 8 to 9 large eggs
- Preheat the oven to 350 degrees if you do not want to flip your kuku partway through cooking. Strip the chard leaves. Gripping at the base of each stem with one hand, pinch the stem with the other hand and pull upward to strip the leaf. Repeat with remaining chard, reserving the stems. Remove the root and top inch of the leek, then quarter it lengthwise. Cut each quarter into ¼-inch slices, place in a large bowl, and wash vigorously to remove dirt. Drain as much water as possible. Thinly slice the chard stems, discarding any tough bits at the base. Add to the washed leek and set aside.
- Gently heat a 10- or 12-inch cast iron or nonstick frying pan over medium heat and add enough olive oil to coat the bottom of the pan. Add in the chard leaves and season with a generous pinch of salt. Cook, stirring occasionally until the leaves are wilted, 4 to 5 minutes. Remove the chard from the pan, set aside and allow to cool.
- Return the pan to the stove and heat over a medium flame. Add 3 tablespoons of butter. When the butter begins to foam, add the sliced leeks and chard stems, along with a pinch of salt. Cook until tender and translucent, 15 to 20 minutes. Stir from time to time, and if needed, add a splash of water, reduce the flame, or cover with a lid or a piece of parchment paper to entrap steam and keep color from developing.
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