Kale, Sweet Potato, and Bacon Frittata
Community meeting demonstration dinner, 10/3/12
Wondering what to do with unfamiliar greens? Try them with familiar flavors in a big omelet called a frittata. Similar recipes: Broccoli, Bacon, Pasta, and Parmesan Frittata and Tortilla Española with Kale
- 1 large bunch (8-12 ounces) kale or other greens
- 4 slices bacon, roughly chopped
- 3 cups cooked cubed sweet potatoes (steamed, roasted, leftover – it all works) OR use leftover cooked pasta
- 10 eggs
- 1/4 teaspoon salt
- black pepper, to taste
Bring a pot of salted water to a boil. Add the kale and cook until almost tender (keep trying pieces to see how done it is). When kale is almost tender, remove to a colander to drain. Roughly chop.
Heat a large skillet. Add bacon and cook on medium heat until bacon is crisp. Remove bacon to a large bowl and leave grease in the pan. Turn off the heat while you prepare the rest of the ingredients.
To the bowl with the bacon, add chopped kale and cooked sweet potatoes. Add eggs, cracking each into a small bowl or cup before adding it to the large bowl (this is to make sure that a bad egg or pieces of shell won’t ruin your whole mixture). Add salt and pepper.
Turn the heat back on under the skillet with the bacon grease. When the grease is very hot, add the egg mixture and allow to cook over medium heat until cooked about halfway through, about 7-10 minutes.
Flipping the frittata: using potholders or oven mitts, place a large plate over the skillet. Take the whole business over the sink (just in case) and flip the half-cooked frittata out of skillet and onto the plate. Put the skillet back on the stove, then slide the frittata back into the pan, raw side down. Continue to cook until cooked through, 5-7 minutes, then flip or slide onto plate. Serve warm, room temperature, or cold. Serves 8.