Swiss Chard and Kale Frittata

For the past month I’ve been receiving a box of organic produce each week from a new CSA (Community Supported Agriculture) in the Bay area called Full Circle. They are the West Coast’s leading organic produce delivery service, and have recently expanded into Northern California, supplying farm fresh ingredients from local farmers to the Bay area community. They reached out to me with an invitation to try their service. Since I am a sucker for produce and buy organic as much as possible, how could I resist? Now, each Wednesday morning I wake to a carton outside my front door filled with a selection of fruits and vegetables supplied by local organic farms. It feels like Christmas. I never know what I will get (although, they are happy to supply any requests I might have), but I prefer the surprise. It saves me a few trips to the market, and my refrigerator stays full with just-fresh produce that I use for cooking inspiration.

I made this tart as an appetizer for dinner last night. It was a great way to use the Swiss Chard I received in my box this week. I also added kale, since I always have kale in my refrigerator. I served the tart at room temperature and cut it in random pieces that I arranged on a cutting board for everyone to eat with their fingers. It was a nice rustic presentation that tasted great with a glass of chilled rosé on a warm summer evening.

Swiss Chard and Kale Frittata
Loosely adapted from a recipe by Mario Batali

Serves 4 to 6 as a light course or 8 as an appetizer

2 pounds Swiss chard and/or kale, washed, tough stems removed
2 tablespoons extra-virgin olive oil
1 large yellow onion, thinly sliced
2 garlic cloves, chopped
1/2 teaspoon red chili flakes
1/2 cup Italian parsley sprigs, coarsely chopped
4 large eggs
1/2 cup finely grated Pecorino Romano cheese, divided
1/2 teaspoon freshly ground black pepper
1/4 cup breadcrumbs (I use Panko)

Heat the oven to 350 F. Bring a large pot of salted water to a boil. Add the chard and kale. Blanch until the greens soften and brighten in color, 2 to 3 minutes. Drain the greens, then refresh under cold water. Lay the leaves on a kitchen towel and blot dry. When cool enough to handle, coarsely chop.
Heat 2 tablespoons olive oil in a large (12-inch) oven-proof skillet over medium-high heat. Add onions, garlic, chili flakes and 1/2 teaspoon salt. Sauté until onions are limp and turning golden brown. Add the chard and kale. Sauté until the greens are wilted and all of the ingredients are well incorporated. Remove the skillet from heat.
Whisk eggs, 1/4 cup grated cheese, 1/2 teaspoon salt and black pepper together in a bowl. Pour over the greens. Gently nudge the greens around to evenly distribute the eggs. Mix the remaining 1/4 cheese and breadcrumbs together in a small bowl. Sprinkle evenly over the tart. Bake in oven until eggs are set and the top of the tart is tinged golden brown, about 45  minutes. If desired, run the tart under the broiler to further brown the top, 1 minute. Serve warm or at room temperature.

16 thoughts on “Swiss Chard and Kale Frittata

  1. You and I are completely on the same page!!! I’m posting a frittata tomorrow LOL 🙂 But yours wins hands down – I love swiss chard in a frittata, and am always in favor of adding kale to anything. I used to belong to a CSA, but we’re just gone too much to do it anymore. But I sure miss it. Full Circle is a new one to me. I’ll look into them for the fall when we’ll be home more.

  2. I get so happy when I see someone eat like I do. The idea of this as an appetizer is so cool, takes me back to my childhood. And, I always have kale in the fridge too. Love the cast iron presentation.

  3. That delivery service really does sound like Christmas.
    Frittatas are the best for cleaning out the refrigerator. You can really put just about anything in it and it always turns out amazing.

  4. I’ve read about these boxes.. I’m certain something similar is offered in our city. I’ve got to reconsider having them.. I’m more worried about not getting through all the food in a week, lol! Lovely recipe as well:D

  5. This is an excellent idea. I have piles of chard and big fat leafy greens in the garden.. so good and i really need to start next years parmesan, i am just waiting for cooler weather. Or being lazy.. one or the other!! c

  6. I love the idea of combining Swiss Chard and Kale for the best of both worlds! (And thanks for the mention of my recipe; always appreciated!)

  7. I’ve thought about joining a local CSA… it seems like it would be a fun challenge to find a way to incorporate all of the produce into delicious dishes each week. The frittata looks great and I love the idea of cutting it into random pieces and eating it with your hands, very rustic!

  8. Just made this with spinach and kale. Also added grated zucchini. Did not have romano cheese, so I substituted manchego cheese. Really yummy – thank you!

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