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1
Wash and separate the stems from: 1 bunch of chard.
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2
Cut the stems into 1/4-inch slices.
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3
Coarsely chop the leaves.
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4
Heat in a heavy pan, over medium heat: 1 tablespoon olive oil.
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5
Add: 1 medium onion, peeled and sliced thin.
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6
Cook for 5 minutes and add the chard stems.
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7
Season with: Salt.
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8
Cook for 4 minutes and add the leaves.
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9
Cook until the leaves are tender, adding a splash of water if the pan dries out.
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10
Turn out of the pan onto a plate.
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11
Crack into a large bowl: 6 eggs Add: Salt, 2 teaspoons olive oil, Fresh-ground black pepper, A pinch of cayenne, 4 garlic cloves, chopped.
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12
Beat lightly.
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13
Gently squeeze the chard with your hands, wringing out most, but not all, of the liquid.
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14
Stir the chard into the beaten eggs.
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15
Thoroughly preheat a 10-inch heavy or nonstick pan over medium-low heat.
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16
Pour in: 2 tablespoons olive oil.
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17
After a few seconds, pour in the egg mixture.
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18
As the eggs set on the bottom, lift the edges to allow the uncooked egg to flow underneath.
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19
Continue to cook until mostly set.
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20
Invert a plate on top of the pan; turn the plate and pan upside down to turn out the frittata onto the plate.
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21
Pour in: 1 teaspoon olive oil.
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22
Slide the frittata back into the pan.
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23
Cook for 2 or 3 more minutes.
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24
Slide onto a plate and serve warm or at room temperature.
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25
Add a bunch of sorrel to the chard leaves during the last minute of cooking.
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26
For the chard, substitute broccoli rabe, mustard greens, nettles, or any other greens.
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27
Serve warm on a pool of Simple Tomato Sauce (page 264).
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28
For a delicious sandwich, serve a wedge of frittata with a slice of ham or a few slices of tomato between 2 slices of lightly toasted bread rubbed with garlic.
