WHAT TO DO WITH THE ENDLESS FLOW of farmers' market greens, some familiar, others less so? No need for a new recipe for each one. This recipe from Alice Waters calls for chard, but it is a limitlessly adaptable way to make a few eggs (available at the market as well) into an easy veggie-filled meal.
Wash and separate the stems from:
One bunch of chard
Cut the stems into 1/4 inch slices. Coarsely chop the leaves.
Heat in a heavy pan, over medium heat:
One tablespoon olive oil
One medium onion, peeled and sliced thin
Cook for 5 minutes and add the chard stems. Season with:
Cook for 4 minutes and add the leaves. Cook until the leaves are tender, adding a splash of water if the pan dries out. Turn out of the pan onto a plate.
Crack into a large bowl:
2 teaspoons olive oil
Fresh-ground black pepper
A pinch of cayenne
4 garlic cloves, chopped
Beat lightly. Gently squeeze the chard with your hands, wringing out most, but not all, of the liquid. Stir the chard into the beaten eggs. Thoroughly preheat a 10-inch heavy or nonstick pan over medium-low heat. Pour in:
2 tablespoons olive oil
After a few seconds, pour in the egg mixture. As the eggs set on the bottom, lift the edges to allow the uncooked egg to flow underneath. Continue to cook until mostly set. Invert a plate on top of the pan; turn the plate and pan upside down to turn out the frittata onto the plate. Pour in:
1 teaspoon olive oil
Slide the frittata back into the pan. Cook for 2 or 3 more minutes. Slide onto a plate and serve warm or at room temperature.
• Add a bunch of sorrel to the chard leaves during the last minute of cooking.
• For the chard, substitute broccoli rabe, mustard greens, and nettles, or any other greens.
• Serve on a pool of simple tomato sauce.
• 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.
Reprinted from The Art of Simple Food, by Alice Waters. Copyright © 2007. Published by Clarkson Potter, a division of Random House, Inc.
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