PASSIONATE RATIONS

I have a number of co-workers who garden in their off-hours.  And I don’t just mean puttering in a 10′x10′ plot; I mean, like, farming on an acre or three.  The surfeit of vegetables they produce is my boon.  Last week it was swiss chard.

I bounced happily through my front door with a bag full of beautiful yellow-stemmed, green-leaved chard and no idea what to do with it.

Perusing my pantry, I noted that I had certain perishables that would need to be used soon:  mushrooms, purple onions, eggs, cheese.   These seemed like fine fixin’s for a frittata.

Flipping through a few cookbooks, I found a recipe for Trouchia–a French frittata from Provence.   I proceeded to doctor the recipe for my needs.

The result?   A flavorful and unusual way to serve my chard.  

Chard.  It’s not just for breakfast anymore.