Kale and Chorizo Frittata (adapted from Fine Cooking)
1/2 lb kale, trimmed
1/2 lb chorizo, cut into small dices
1 large onion, thinly sliced
1/2 t Spanish paprika
2 T EVOO, more on standby
8 large eggs (and 1 on standby)
1/2 c. heavy cream
1 T all-purpose flour
1 t salt
freshly ground black pepper
opt 1/4 c herbs
opt 1/2 c grated cheese
1. Bring a saucepan of lightly salted water to a gentle boil. Add kale and cook until tender (maybe 3 min). Drain, coarsely chop, remove any hard ribs, and squeeze out excess water.
2. Heat a 10-inch nonstick ovenproof pan over medium heat. Add chorizo
and cook until browned. Removed with slotted spoon. Add onion and a little oil if needed. Saute until tender. Add paprika at the end of cooking and you'll smell the aroma! Remove from pan and let cool.
3. Heat oven to 350F. In a large bowl, gently whisk together eggs, cream, flour, salt and pepper. Fold in the kale, chorizo, and onions, and other options. (I added lemon thyme & parmesan. It also looked too thick, so I added another egg and a little more cream.)
4. Heat about 2 T EVOO over medium heat. When hot, pour in egg mixture and spread evenly. Reduce heat to low, cover, and cook from 8-12 minutes, or until the eggs are set in about an inch.
5. If you can flip it and finish cooking it on the stove top, power to you! For us mere mortals, transfer the uncovered pan to the oven and bake for 15-25 minutes, until it's set. Once cooked, slide a spatula around the edges to loosen and slide onto a cutting board or cooling rack. Let it stand for at least 10 minutes before slicing for entrée or appetizer.
I've yet to meet a frittata I didn't like. Chorizo can be substituted by another spicy sausage, just don't leave out that paprika. This was a challenge for me because kale just appears out of control! But like the novice cook I am, it was a pleasant surprise to put it in the hot water and try it a few moments later; the flavor was delightful! A new green added to my crisper....
