FRITTATA WITH TENDER TUSCAN KALE AND POTATOES

Cavolo nero or Tuscan kale

One of the nice things with the winter here in Tuscany is the incredible winter greens that I can choose between, I am happy there is something that I can put on the plus side because I don’t really like the winter much, I only like it because it provides that contrast which makes spring so incredible and I like it for the winter greens. Tuscan kale or cavolo nero is one of them, dark green with a strong, nice flavour, rustic is a perfect word for describing it, but when the big leaves are gone, a far more delicate kale appears on the very same stem, it is now the turn for the broccoletti or germogli di cavolo nero. They are just like miniature heads of kale, so small and delicate and you can eat them as they are in a salad or you can use them in a frittata like I did. If you get the chance to get hold of them, go for it, they are well worth trying out and I think Nature is great to give us small delicatessen like this now when we are in-between winter and spring produce!

Frittata With Tender Tuscan Kale and Potatoes

FRITTATA WITH TENDER TUSCAN KALE AND POTATOES
a frittata for one

2 eggs
2 tblsp parmesan, freshly grated
a handful of broccoletti of Tuscan kale
1 small potato, peeled and diced
chili pepper, optional
garlic, whole or chopped
salt
extra-virgin olive oil

– Whisk egg and parmesan quickly.
– Start cooking the potato in olive oil together with the garlic and chili pepper. When it begins to soften, add the kale, salt and a little water.
– Let it cook until tender, then add the eggs.
– Fry on both sides and serve immediately.

Frittata With Tender Tuscan Kale and Potatoes

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