A funny thing happened at the grocery store the other day – I was drawn to this display of collard greens. It was as if my body was telling me, enough of those rich holiday foods, you need nutrients. This has happened before, once I was even drawn to calf’s liver, a food that I usually avoid unless it’s in a pâté. I have a recipe for a savory soup made with collards, mustard greens, and cornmeal dumplings that I like to make in the winter but this time I decided to try a recipe that has resided on my desktop for a couple of months: Rainbow Chard-Potato Fritatta. This is another excellent recipe from my favorite purveyor of goodness, FineCooking.Com.
Rainbow chard is not a strong tasting or bitter green. And although it softens nicely when cooked it doesn’t turn to mush as spinach does. It’s full of iron, fiber, and several important vitamins. This is a delicious dish and quite easy to make. It assembles quickly and only needs about 20 minutes in the oven to set. Definitely a good weekday or brunch main course, or thinly sliced as a nice appetizer.