What do you do when you have lots of random leaves but not enough leaves to make a decent leafy green side? It’s not like I have a real big bunch of spinach or a real big bunch of kale. No. I have 3 turnips, 2 kohlrabies, a bunch of beets, a bunch of radishes — all of these with leaves attached to them — and 3 leaves of kale. No way I’m throwing the leaves away! If rabbits enjoy them, so can I.
(I must say though, that carrot tops are out of my domain. Those are the only veggie leaves that won’t enter my mouth, even if rabbits eat them. They can eat mine.)
Oh, I also have the last 4 garlic scapes of the garlic scape season. Random leaves and garlic scapes. And 2 potatoes that I found in my pantry.
So what do you do when you have random leaves, garlic scapes and forgotten potatoes? Frittata! Fancy.
Frittatas are like fried rice. Anything goes. I like them not only because of that, but also because they’re made with eggs, and in my world eggs are awesome. Especially this time of the year, when the chickens are roaming around eating plenty of little bugs and sunbathing. Chickens now are happy and getting fat so they are making top-notch eggs. Nice and big, with very orange yolks (Hint: the orangeness of the yolk is directly proportional to the nutrient content). Of course this only works if the chickens are truly pasture-raised.
A frittata is like a quiche but without the crust, which works for me since — as you probably know because I say it all the time — flour and I don’t get along all that well. Sophisticated frittata recipes ask you to have a nice skillet so that you can start your frittata in the stove top and then finish it in the oven. If you do have the nice skillet, good for you! If you don’t, no worries. You can just pour the whole thing in a baking dish and bake it all the way. I guess technically that’s not a frittata any more, but some kind of egg cake, but it’s OK. Most people will never know the difference.
This is what I did.
I separated all the random leaves from the veggies they were attached to and the kale leaves from the stalks. I washed them with really cold water and broke them in little pieces. All of this with my hands.
Cut the garlic scapes in about half-inch pieces and threw them into the skillet with a little olive oil and a little butter. Then threw my random leaf pieces, some salt and pepper, and gave everything a quick sautee. Quick, as in like a minute because it is going to bake, so no need to cook the *&% out of the poor leaves.
I forgot to mention that before I started with the leaves, I had washed and cut my forgotten potatoes in bite-size pieces and had them cooking in water with salt. At this point they were “al dente.”
Since I am all about making it as easy as possible, I cracked 6 eggs — just because that’s what I had — right in my baking dish, threw a couple of tablespoons of heavy cream, salt and pepper, and beat everything together. The potatoes and greens-scapes mixture went into the baking dish and then I topped the whole thing with the last of my yummy raw cheddar cheese. Baked it for about 15 minutes in medium heat.
The result? A beautiful frittata, which no one would’ve guess was made with greens that are usually discarded. We had half for lunch with a green salad and the other half for breakfast, two days later. E-A-S-Y and pretty damn good.
This is the kind of “health food” we’ll talk about in the True Nourishment Inner Circle. Health should be an I-can’t-help-it consequence of fun, yumminess, creativity and passion.
Aside from recipes and little ideas like this one delivered to your very own door every month, you’ll get access to me and other health and wellness people and you’ll have whatever you need to take that leap into feeling awesome, whether it is getting to know more about veggies, working through your self-sabotage, or simply regaining the inspiration you had 10 years ago.
The list of benefits and bonuses you’ll get when you sign up is quite long to put here. Let me just say that it’s worth a whole lot more than the $37/month you’ll pay to have access to it.
Click here for a very detailed description of the Inner Circle
or here to take a peek at the online community.
Come play with me, will you?
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