This recipe was originally featured on The Rooted Table, created in collaboration with chef and nutritionist Hilary Brent. Here's the recipe - enjoy!
A beautiful dish combining fresh greens and herbs. Adapted from Samin Nosrat's cookbook, Salt Fat Acid Heat. You can adapt this recipe to suit your palate by using different herbs and greens. It is unbelievably tasty and a great option when feeding a group.
Serves: 6, prep time: ~20 minutes, cook time: ~15 minutes
Extra-virgin olive oil
3 tbsp unsalted butter
1 bunch rainbow chard
1/2 lemon, juice
1 large leek
2 tbsp feta
3 cups chopped cilantro
2 cups chopped dill
2 cups chopped parsley
salt and pepper
1. Remove chard leaves from the stems and saute leaves in a pan over medium heat with 1 tbsp olive oil, season with salt and lemon juice. When soft, remove from heat and let cool. Once cooled, squeeze the excess water out by wrapping in paper towel or a tea towel. Rough chop and put aside.
2. Chop the chard stems in 1/8 inch pieces (as pictured above) and put aside in a bowl.
3. Remove root and top of leek. Rough chop in the same size as the chard stems. Make sure to rinse your leeks as they tend to hide dirt very well. Add to the bowl with the chard stems.
4. Heat 1 tbsp butter in a nonstick pan over medium heat. Once the butter begins to foam, add the leek and chard stems, season with salt and saute until translucent. Add to the cooked chard leaves.
5. Finely chop all of your herbs and add to the same bowl. Add the feta. Toss all ingredients to mix and season with salt and pepper.
6. Add the eggs. I like to incorporate them using my clean hands. Add eggs one at a time and adjust the amount needed to achieve the proper consistency. You want the mixture to be predominantly greens with just enough egg to hold it all together.
7. Add 2 tbsp olive oil and 2 tbsp butter to a nonstick frying pan and heat over med-high heat until butter is slightly foaming. Add egg mixture. Using a spatula or wooden spoon, gently pull the eggs into the center for a few minutes to help cook it evenly. Turn heat down to medium and leave the mixture alone to set. Oil should be gently bubbling up at the sides.
8. After a few minutes, use spatula to lodge the kuku sabzi off of the pan and peek under to make sure it isn't burning. Once the mixture has set and is solid and golden brown on the bottom, slide it onto a cutting board or plate by gently shaking the pan while simultaneously pushing it from one side.
9. Once it is removed from the pan, flip your pan upside down on top of the sabzi and flip it so the frittata's uncooked side is now on the bottom of the pan. Place back over medium heat and cook for another 8-10 minutes or until cooked through.
10. Remove from heat - garnish with more fresh herbs, sliced radish or lemon juice.