(recipe developed by Jennifer Kornegay)
Collard greens are great if you’re looking to bump up your vitamin C consumption. It also contains (as do many other greens) glutathione, a peptide with three amino acids that play key roles in your health, like aiding the liver in cleansing and detoxifying fat, boosting immune function, protecting the body from toxins and battling cancer.
Collard Green Frittata
2 eggs
1/4 half and half
1 small sweet onion, diced
1 1/2 cups chopped collard greens
1 T oil
Pinch red pepper flakes
1/2 cup shredded asiago cheese
Beat eggs with cream and salt and pepper to taste in a bowl; set aside.
Heat oil in 12-inch, oven-proof skillet. Saute onions in the skillet over medium heat until translucent and soft (about five minutes). Add greens and saute until wilted and soft (about 15-20 minutes). Add 1/4 to 1/2 tsp of pepper flakes and salt and black pepper to taste. Pour egg mixture over the veggies; stir to incorporate veggies.
Cook on the stovetop until the edges start to set (about 3 minutes). Sprinkle the cheese on top, and transfer to the 350-degree oven for 20-25 minutes until set and starting to brown on top.
You can add pretty much anything to a frittata. Consider a bit of cooked and crumbled bacon or some turkey sausage; you don’t need much of either to add some meaty, smoky flavor.