Black Kale Frittata

Here’s an Italian recipe for black kale frittata, a simple and nutritious dish.

Ingredients

• 200 g of black kale
• 6 eggs
• 2 cloves of garlic
• 50 g of grated Parmesan cheese
• Salt
• Black pepper
• Extra virgin olive oil

Preparation

1. Begin by washing and drying the black kale leaves well, then remove the tougher central ribs and cut the leaves into strips.
2. In a large pan, heat a drizzle of extra virgin olive oil and add the peeled garlic cloves. Let them brown for a couple of minutes, then add the previously cut black kale.
3. Cook the black kale covered on medium-low heat for about 10 minutes until it becomes soft. Occasionally, stir the kale leaves. Once cooked, remove the garlic and let cool slightly.
4. In a large bowl, beat the eggs with the grated Parmesan, salt and pepper to taste. Incorporate the cooked black kale and mix well to evenly distribute the vegetables.
5. In the same pan where you cooked the kale, add another drizzle of oil and pour in the egg and vegetable mixture. Cook over medium heat for about 5-6 minutes on each side, until the frittata is golden brown and set. If you wish to flip the frittata without risking breaking it, you can use a wide plate or a lid to help you.
6. Once it is cooked on both sides, transfer it to a serving plate.

Curiosity

The black kale frittata is a versatile dish that can be served both hot and cold, it is perfect for a quick lunch or as a unique dish, accompanied by a slice of toasted bread. Black kale, also known as “kale,” is rich in nutrients and antioxidants, and in Tuscan cuisine, it is a fundamental ingredient in many recipes, including the famous ribollita.