Everything here was from the last couple shareboxes to arrive in the Winter Season (though we’re bound and determined around here to consider it SPRING): eggs, a wee red onion, portabellos, an aged, gouda-style cheese, chives, and the crown jewel, a bag of dandelion greens.
So many CSAers I know don’t bother with the “weed greens”—but with levels of Vitamin A, potassium, calcium, and iron that blow away wimpy, “nutrient-dense” foods like broccoli, dandelion greens deserve a spot in your spring rotation.
Usually, I just rinse, dry, and toss the early, tender pickings atop a salad (I love the slightly bitter, peppery zip), but my fridge space is at a premium just now, so when I put my greens-dominant CSA haul away Tuesday night, I maximized space by cooking the dandies ahead of time. After a quick blanch (drop them into boiling water for 2-4 minutes, depending on their size), drain, and squeeze, I had to find fridge room for just a fist-sized bundle instead of a whole bagful.
That’s a technique to keep in mind as we get into the spring/summer CSA season, when the bags of spinach and kale and collards and mustards and-and-and are bigger by size and by count.
Sealed into a tiny glass jar or wrapped in Saran, the greens’ll be good for up to a week, ready for you to swirl into simmering beans, tuck under a seared piece of fish, ribbon among pasta, or accent eggs.
Serves two, and is just as good at room temperature as it is right out of the oven, so it’s happy riding along in your lunchbox or gracing a brunch buffet. Easily scales up; just use more of everything—and a bigger pan.
- 4 eggs
- 1 bunch of dandelion or other greens, washed, trimmed, and either blanched or sautéed
- 1 portabello cap (or handful of other mushrooms), roughly chopped
- half a small onion, roughly chopped
- olive oil and/or butter
- small handful of grated cheese (I prefer something nutty here)
- salt and pepper
Preheat oven to 350°.
Heat a dab of butter and/or a glug of olive oil in a smallish sauté pan or skillet over medium flame. Add the onions, and cook for 2-3 minutes, until they start to soften. Add the mushrooms, and let them do the same. Season with a pinch of salt and a few grinds of pepper. Roughly chop the greens; add them to the pan, as well.
In a small bowl, lightly beat the eggs (you can add a splash of milk or cream if you want). Add the egg mixture to the pan, and use a spoon to evenly distribute the veggies. Reduce heat to low, and let it cook until the eggs are just shy of set (should be roughly 5 to 7 minutes). Resist the urge to stir or swirl; just let it hang out, undisturbed.
Sprinkle the grated cheese across the top, and finish your frittata in the oven for a few minutes, until the eggs are fully set and the cheese has melted.
Garnish with snipped chives.