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Swiss Red Chard Frittata
Swiss Red Chard Frittata As winter continues to chill us to the bone, some vegetables continue to thrive even in the face of zero degree temperatures. Many cooked greens have such a capacity including collard, mustard, kale, Swiss chard and broccoli rabe among others.
My garden was frostbitten one winter day yet the cooking greens were blooming. My favorite is Swiss chard. I love it so many different ways. That season we enjoyed it as juice, and as hot sautéed soup, then puréed with Parmesan cheese crackers. Adding a crushed sheet of Nori seaweed is also tasty. I like the chard fried as well, especially in combination with sautéed kale and spinach. Sometimes we would add a mushroom soy with garlic and scallions. This version is quick, simple and delicious. Gratins were also appreciated by friends and family, especially when Swiss chard was layered with Gruyere, Finlandia, mozzarella and homemade Tuscan bread crumbs.