It’s braising greens season! Your braising mix this week includes red russian kale, mizuna, tatsoi, curly cress and more. These greens are incredibly healthy and easy to prepare. They just need a wash and a quick saute in olive oil with onion or garlic, salt and a dash of crushed red pepper. Finish with a squeeze of lemon or a dash of red wine vinegar. Braising greens are also great with beans, in soups, or with pasta. The recipe below from the San Francisco Chronicle would be great using your braising mix and with kale and chard, too. See the article for more nutritional information on braising greens and more recipes.
FRITTATA WITH BRAISING GREENS
INGREDIENTS:
1 1/2 pounds mixed braising greens
5 large eggs, lightly beaten
1/2 cup freshly grated Parmesan cheese
Salt and freshly ground black pepper
1 1/2 tablespoons unsalted butter
1 1/2 tablespoons olive oil
Bring a large pot of salted water to a boil over high heat. Add the greens and boil until tender. Drain and cool under cold running water, then drain again. Squeeze the greens dry between your hands, then chop them well.
Combine the eggs, cheese, greens and salt and pepper in a large bowl. Preheat the broiler.
Put the butter and the olive oil in a 10-inch nonstick skillet with an ovenproof handle, and heat over moderate heat. When the butter melts and foams, add the egg mixture, spreading it evenly. Cook over moderately low heat without stirring until the frittata is mostly set, about 15 minutes. It will still be runny on top.
Place the skillet in the oven, about 8 inches from the broiler element, and cook until the top firms.
Remove the skillet from the oven. Place a large platter or wooden cutting board over the skillet, then invert the skillet onto the platter or cutting board. Let cool to warm and serve the fritatta warm or at room temperature. Cut into wedges to serve.
Serves 4.
PER SERVING: 274 calories, 16 g protein, 11 g carbohydrate, 20 g fat (7 g saturated), 283 mg cholesterol, 444 mg sodium, 3 g fiber.
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