kale frittata.

Trying to eat our way through Dirk's bargain leafy greens, this was a nice change from my standard egg repetoire. We also did it again with escarole/andijvie and that was a totally acceptable variation. Basically caramelize onions to whatever degree you prefer. Then set aside and saute the greens until tender, 6-10 minutes, then add a pressed clove of garlic, turn to low and saute for a minute or two, being careful not to burn garlic. Reincorpoate onions, salt and pepper everything, adding nutmeg and paprika if using. Add cheese, then eggs, and finish. Serves 2 to 4 people, depending.


kale frittata with smoked goat cheese, gorgonzola, and caramelized onions.

1 small onion, chopped/sliced
1 tbsp butter or ghee

2 cups kale/boerenkool or escarole/andijvie, chopped, blanched
1 clove garlic, pressed

5 large eggs
black pepper
possibly nutmeg, and possibly 1/2 tsp smoked paprika
3-4 tbsp smoked goat cheese or possibly smoked mozzarella, grated/crumbled
1 tbsp gorgonzola, crumbled
salt to taste


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