Last Saturday morning was nice and leisurely. We didn’t have much to do but eat breakfast and pick up our CSA share. Stu decided he wanted breakfast, and something substantial. So we checked out the fridge to find that we had some potatoes, peppers, onions, and… collard greens. I had been meaning to cook the up as a side dish addition to our butternut squash macaroni and cheese, but never got around to it. For leafy greens, these babies held up strong. They are one tough bitter green vegetable.

I was a little hesitant to let Stu take this on his own, as neither of us have ever cooked collards before, and I wasn’t sure if they would work in a frittata. I looked up some recipes and surprisingly found one from the New York Times. Stu is not one for recipes though. You can fin the original frittata recipe here. You can find Stuart’s version below.

Collard-Potato Fritatta
adapted from the New York Times

1/2 pound of Yukon Gold potatoes, peeled and chopped into 1-inch pieces
4 tablespoons extra virgin olive oil
1 medium onion, chopped
3 cloves garlic, minced
1/2 red bell pepper, chopped
1/2  green bell pepper, chopped
1 lb. collard greens, rinsed and chopped
1/4 cup scallions
1/4 cup jalapeno cheddar cheese, or cheese of your choice
salt and pepper
6 eggs, lightly beaten

Heat  2 tablespoons of the oil in a cast-iron skillet over medium-high heat. Add potatoes and cook until tender, about 20 minutes. Do not overcook.

In a separate pan, heat  the other 2 tablespoons of oil over medium heat. Add onions and peppers and cook until tender, approximately 7 minutes. Add scallions and garlic and cook an additional 2 minutes. Add collards and cover. Cook until wilted. Add potatoes to collards mixture. Stir in cheese.

Wipe out pan, place over medium heat and add remaining oil. Pour eggs into the pan, tilting the pan so the eggs are evenly distributed, then spread the collard and potato mixture evenly over the eggs. Cook until the bottom has set and is lightly browned.

Using a spatula, loosen the frittata in the pan so it easily moves around. Place a dish larger than the skillet over the skillet and, holding the skillet and the dish tightly together with potholders, turn them over so the frittata is on the dish. Then slide the frittata back into the skillet, cook a few minutes longer to set the other side and transfer to a serving dish.

This dish was a good effort, but didn’t exactly live up to expectations. First off, Stu didn’t grease the pan enough before adding all of the ingredients back to it. When we went to flip the pan, the eggs stuck to the top and then everything fell out into a big glob. Taste-wise this wasn’t so bad. I’m used to my frittatas with leafy greens such as spinach or chard, so the bitterness of the collards really overpowered the dish. I also don’t know how well the green bell peppers meshed along with the greens. It wasn’t terrible, and with a little bit of Sriacha sauce, it was quite good. Next time we’re cooking with collards though, we’ll save them for a side dish.