It’s hot in Ithaca.
The heat doesn’t hit me so hard, since I get to spend my day in the gym and then take my computer to a coffee shop, but since poor Misa doesn’t have air conditioning in her office, the last thing she wants is a hot dinner.
So these days, I have been dorking around with cold recipes. Yesterday, we had a cold tomato salad with roasted peppers and farro, and before that, a cold yellow squash soup with dill and sour cream. The choice for both was made by the veggie roulette that we get each week from a local farm.
The good news is that this week had a lot of greens: bok choy, collard and beet greens.
Now beets are wonderful things, and that extends to the greens, despite the fact that many people throw them out. Do not do that. Do this instead.
Beet green and potato frittata
Pre-heat oven to 350 degrees.
Coarsely chop large bunch of beet greens (ours filled a large colander, chopped). One thing to keep in mind is that these things are really sandy. You will need to soak and wash them repeatedly. Fry in a bit of olive oil until wilted, and set aside to cool.
Peel and slice four small potatoes, and lay out flat with two pieces of bacon. Cover and fry on low heat until the potatoes are cooked, the bottoms begin to brown and the bacon starts to crisp. Remove the potatoes to finish up the bacon if need be. Chop the bacon and set both aside. Don’t wash that pan.
Add six eggs into the cooled beet greens, add the potatoes and bacon, a quick shake of salt (not much), about 1/2 teaspoon of ground coriander, 1 teaspoon powdered garlic, and a good shake of black pepper.
Remember that pan that you cooked the bacon in, and how I told you not to wash it? Good, pour in the egg mixture, and mix everything around so that all the ingredients are well balanced (you’re really going to need to use your paws here).
Finally, crumble about 1/3 of a block of feta (about 75 grams) into big pieces, and place them into the eggs. Don’t mix them in. You want them to kind of stick out on top.
Place the pan uncovered in the 350 degree oven for about 15-20 minutes, until the outsides begin to cook, but the middle is still liquid. Then change the heat to low broil, and leave for another ten minutes or so. Baking times will vary considerably, based on how much water was in your greens, so just keep an eye on the pan, and remove when the top begins to brown.
I finished this with a squeeze of lemon, and splash of good, extra virgin olive oil, and cover until it is time to serve. You could serve this either room temperature or cold, either directly from the pan, or (after it has cooled!) inverted onto a plate, but only if you’re feeling dramatic.
Just before serving, I made a little sauce of four tablespoons sour cream, two tablespoons store bought pesto, and juice of half a lime. It really added a nice contrast to the dish, though I can say it was already really good without it.