This Week Was A Heavy Box

 

I'm sharing one of my favorite recipes for Swiss Chard this week.

SWISS CHARD

5-6 cups of chopped chard

2 Tablespoons of butter

1 Tablespoon of oil

Salt and pepper to taste

Wash and cut stems off chard.  I usually just rip the off.  Heat butter and oil in a skillet.  Add stems and sautee´ for one minute.  Add leaves, toss to coat, then cover and simmer for 3-5  minutes.

Sometimes I add fresh garlic and onions to the mix.

Recipe Of The Week: Bell Pepper and Kale Frittata

 Bell Pepper and Kale Frittata

Makes four servings.

4 large eggs

1/2 cup of milk

olive oil, drizzled

1/2 cup of chopped kale

1/3 cup of diced bell pepper

salt to taste

pepper to taste

1/4 cup of feta cheese, crumbled

In a medium bowl, whisk together the eggs and the milk.  Heat the olive oil in an oven-safe pan over medium-low heat.  When the oil is simmering, add the kale, bell pepper, salt, and pepper.  Saute until the pepper is tender, about 10 minutes.

Pour the egg mixture into the pan and sprinkle the feta cheese on top.  Continue to cook, pushing the edges occasionally to make sure that all the eggs are done and it cooks evenly.  Remove from heat.  

Place the pan in the oven and broil on high until the top is lightly browned for about four minutes.