FRITTATA WITH TUSCAN KALE or FRITTATA CON CAVOLO NERO

Sunday morning should be feel calm and relaxing, shouldn’t it but today it doesn’t feel like that at all. Too many things to do before one o’clock when we’re off to a neighbour for lunch, a strange letter about a parking lot somewhere around our house from the municipality and the dullest of dull grey sky is making me feel too tense for my own good. I better get started, maybe ticking off the things to do from the list makes me feel better, I really hope so.

Cavolo nero or Tuscan kale is one of the greens that makes autumn/winter a little more worth living, you can see its blackish green leaves sticking up here and there in the innumerable small vegetable plots that Tuscany is made of, it contrasts beautifully with the silvery green the cardoon, the other winter vegetable around here. Tuscan kale has a quite strong taste that I like and pairs well with potatoes and eggs.
Other recipes with Tuscan kale that I have made are Tuscan Kale and Beans on Toasted Bread and Tuscan Kale Braised with Tomatoes.

FRITTATA WITH TUSCAN KALE or FRITTATA CON CAVOLO NERO
1 big portion

2 eggs
2 tblsp freshly grated Parmesan cheese
5-6 leaves of Tuscan kale
1 potato
1/2 or 1 clove of garlic
A little chili pepper
Salt
Extra-virgin olive oil

- Whisk egg and Parmesan cheese quickly and put it aside.
- Dice the potatoes and chop or shred the Tuscan kale. Put them in a skillet together with chili pepper, garlic and olive oil. Heat it up and sauté for a moment and then add water, it should almost cover it. Add salt.
- Leave it to simmer until the liquid has evaporated and then you go on braising until kale and potatoes are soft.
- Pour the eggs and Parmesan mix over it and fry/cook the frittata on both sides.

You might also like:

• oh to rest my head on this ..
• Bread Baking Babes- The Yule Wreath is h...
• evening sun2