Tag Archives: Greens

Turnip greens and blue cheese frittata

When it comes to a fridge cleanout, there’s nothing like a frittata. As long as you have eggs and maybe some cheese on hand, you can turn just about any leftovers, cured meats, or surplus produce into a lovely meal. This is also handy if, like me, you sometimes forget about that mostly-unused carton of eggs in the back of the fridge until it’s a few days past the sell-by date.

On my most recent fridge raid, I found the aforementioned forgotten eggs, an onion, the greens from a bunch of kohlrabi, and a handful of blue cheese crumbles. I had a hunch that the bitter greens would go nicely with the salty-funky cheese, and the eggs needed using, so a frittata it was. I threw it together while taking a lunch break from work and ate a wedge of it out of hand while catching up on email. It was the perfect quick, nourishing desk lunch, but also something I could easily see serving guests or packing along on a picnic. I wrapped and fridged the leftover wedges and ate them for lunch the rest of the week.

The texture of the greens really made this. I could have cooked them down to a frozen-spinach consistency and squeezed them dry. But I decided to risk some extra moisture, and just barely wilted them in a skillet. It was the right call. The greens kept a lovely supple almost-crunch, and the pieces closest to the top crisped in the oven and turned kale-chip-like. The moisture from the greens made the underside of the frittata a little damp, but a quick swipe with a paper towel fixed that problem.

The one drawback of making frittata is that it often requires specific equipment. To make it the way I make it, you need a 10-inch skillet that is both oven-safe and nonstick enough for eggs. Regular nonstick would work, as would very well-seasoned cast iron (which is what I use). If you don’t have a pan that works, you can pre-cook the vegetables in any old skillet, then transfer them to a greased and parchment-lined 9-inch cake pan. Add the cheese and eggs as directed in the recipe, and keep an eye on the frittata as it bakes–it may need another minute or two to compensate for the different pan size.

turnip greens blue cheese frittata

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Greens and beans

Let’s face it: cooking is work. It means picking ingredients, figuring out how to put them together in ways that taste good, keeping everything as warm or cool as it needs to be, and then washing up the mess you’ve just made. If you’re a working stiff, and you’re coming home exhausted, that’s sometimes the last thing you want to do.

When I went to my parents’ house on a recent Monday to do laundry (shut up, I’m totally a grown-up), my mom was in just such a state. She’s a self-employed consultant, working insane hours, and on that particular day she was having technology issues that had her nearly yanking her hair straight from her scalp. She was even more exhausted than I was after a full workday. But, of course, in long-ingrained Mom mode, she dragged herself to the kitchen to look for dinner ingredients. So I stepped in.

“Mom, I’ll make dinner. Don’t worry about it.”

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