Persian Herb and Greens Frittata
Serves 6to 8
Note: To make prep easier, cook the greens, leeks, and chard stems the day before and refrigerate. Bring to room temperature before proceeding.
INGREDIENTS
2 bunches green chard or other tender greens, washed
1 large leek
Extra-virgin olive oil
6 tablespoons unsalted butter, divided 4 cups finely chopped cilantro leaves and tender stems
2 cups finely chopped dill leaves and tender stems
8 or 9 large eggs
1 cup lightly toasted and chopped walnuts (optional)
¼ cup barberries (optional)
DIRECTIONS
Heat oven to 350.
Strip the chard leaves. Gripping at the base of each stem with one hand, pinch the stem with the other hand and pull upward to strip the leaf. Repeat with the remaining chard, reserving the stems.
Remove the root and top inch of the leek, then quarter it lengthwise. Cut each quarter into ¼-inch slices, place in a large bowl and wash vigorously to remove dirt. Drain as much water as possible.
Thinly slice the chard stems, discarding any tough bits and the base. Add to the leeks and set aside.
Gently heat a 10or 12-inch cast iron pan over medium heat and add enough olive oil to coat the bottom of the pan. Add the chard leaves and season with a generous pinch of salt. Cook, stirring occasionally, until the leaves are wilted, 4to 5minutes. Remove chard and set aside to cool. Return the pan to the stove and heat over a medium flame. Add 3tablespoons butter. When the butter begins to foam, add the sliced leeks and chard stems, along with a pinch of salt. Cook until tender and translucent, 15 to 20 minutes. Stir from time to time; if needed, add a splash of water, reduce the flame, or cover with a lid or a piece of parchment paper to entrap steam and keep color from developing. Meanwhile, squeeze the cooked chard leaves dry, then chop coarsely. Combine in a large bowl with the cilantro and dill. When the leeks and chard stems are cooked, add them to the greens. Let the mixture cool a bit, then use your hands to mix everything evenly. Taste and season generously with salt. Add the eggs, one at a time, until the mixture is just barely bound with egg. You might not need to use all nine eggs, depending on how wet your greens were and how large your eggs are. Taste and adjust the mixture for seasoning. If using, add the walnuts and/or barberries to the mixture and stir to combine. Wipe out and reheat pan over medium-high heat — this is an important step to keep the kuku from sticking —and add 3tablespoons of butter and 2tablespoons olive oil, then stir to combine. When the butter begins to foam, carefully pack the kuku mixture into the pan.
To help it cook evenly, during the first few minutes of cooking, use a rubber spatula to gently pull the edges of the mixture into the center as they set. After about 2 minutes, reduce the heat to medium and let the kuku cook without touching it. You’ll know the pan is hot enough as long as the oil is gently bubbling up the sides. Peek at the crust by lifting with a rubber spatula. If it’s getting too dark, reduce the heat. Rotate the pan a quarter turn every 3 to 4 minutes to ensure even browning. After about 10minutes, when the mixture is set and no longer runny and the bottom is golden brown, slip the pan into the oven and bake until the center is fully set, 10-12 minutes. Test for doneness with a toothpick or shake the pan and look for a slight jiggle at the top. When it’s done, carefully flip it onto a plate. Blot away excess oil. Eat warm, at room temperature or cold.