Easy Italian Recipes

 MAKES 4 SERVINGS

- About 1 Ib (500 g) leafy greens such as kale, chard, broccoli rabe, or spinach, tough stems removed
- 8 large eggs
- Sea salt and freshly ground pepper
- 1/4 cup (2 fI oz/60 ml) olive oil 1 dove garlic, minced
- 1/4 Ib (125 g) ricotta salata or young pecorino cheese, thinly sliced

It is not unusual to drive by a meadow in Italy and see someone foraging for wild greens. Country people know just which ones are the tastiest and where to find them. If they pick more than they can use, they often bring the extra to the market to sell. In Sicily, this frittata is commonly made with wild greens, but cultivated counterparts won't disappoint.

In a large pot, combine the greens and 1 cup (8 fl oz/250 ml) water. Cover, piace over medium heat, and cook, stirring occasionally, until tender, 3-4 minutes for spinach, up to 10 minutes for tougher greens. Drain the greens and let cool. Place in a kitchen towel and squeeze to extract the excess liquid. Chop the greens and set aside.
Preheat the broiler (grill).
In a bowl, beat the eggs just until blended. Season with salt and pepper.
In a 9-inch (23-cm) flameproof frying pan over low heat, warm the olive oil. Add the garlic and sauté until fragrant, about 30 seconds. Add the greens and a pinch of salt, and stir and toss to coat the greens well with the oil. Lightly stir in the eggs and arrange the cheese slices on top. Cook, using a spatula to lift the edges of the egg to allow the uncooked egg to flow underneath, until the edges and bottom are set but the center is stili moist, about 5 minutes.
Transfer the pan to the broiler about 4 inches (10 cm) from the heat source and broil (grill) until the top is puffed and golden and the cheese is slightly melted, about 1 minute.
Slide the frittata onto a flat serving plate. Serve at once, cut finto wedges.

Buon appetito !