Potato and leek frittata
adapted from The Fannie Farmer Cookbook
A frittata is the flat omelet served in Mediterranean countries that is often a background for spicy vegetables. It is easier to make (than separate omelets) for four or more.
Heat butter and oil in a good skillet. Add about 1 cup cubed potatoes (about ½-inch cubes) and about 1 cup sliced leeks. Cook until the potatoes are cooked and lightly browned.
Transfer cooked potatoes and leeks to a bowl, and toss in 1 tablespoon minced parsley (if on hand) or 1 tablespoon minced mustard greens and ¼ cup grated Parmesan cheese (or other cheese). Set aside
Combine 5 good spring eggs, ½ cup heavy cream, ¼ teaspoon salt, 1/8 teaspoon pepper. Add to potatoes and leeks.
Melt butter in a skillet. Pour in the egg mixture and cook very slowly over low heat, pricking the top with a fork and lifting the bottom gently. Cover and cook 2-3 minutes until the bottom is brown and set.
Slide out onto a dinner plate and invert into the pan. Or else place the frittata under a preheated broiler until the top is brown.
Oven-braised leeks with cream
adapted from Chez Panisse Vegetables
Cut off the roots and tough green tops of the leeks and remove their outer layer of skin (if necessary — we already peel down the leeks in the field, so you may just want to wash). Slice the leeks almost in half with a vertical cut starting an inch or so above the root end, rotate the leek 90 degrees and make a second cut. Rinse them and soak them in cold water, working free any dirt. Tie the leeks into a bundle and parboil them in well-salted boiling water until tender throughout. Remove the bundle, cut off the string, and drain and cool at room temperature.
Arrange the leeks in a buttered baking dish. Cover with a mixture of one part stock to three parts heavy cream. Dot with unsalted butter, and season with salt and black pepper. You can also add a branch of thyme or some fresh chopped thyme leaves. Bake at 375° for about 30 to 40 minutes, until the liquid has reduced enough so that it coats instead of covering the leeks. Serve warm.
Sautéed kale with garlic & vinegar
adapated from Chez Pannise Vegetables
This is a basic method of cooking greens that works equally well with nearly all the leafy greens. It also makes a simply pasta dish: Put on some pasta to cook while you sauté, and when the noodles are done, toss them together with the greens, moistened with a little more olive oil and a ladle of the pasta cooking water.
Using one entire bunch of kale, strip kale leaves off their stems and chop any of the tender stems, setting aside. Chop coarsely and wash in plenty of water. Drain well, but do not spin dry.
Heat a large sauté pan and add a few tablespoons olive oil and the kale stems. Let cook a few minutes. Add enough kale to cover the bottom of the pan. Allow these greens to wilt down before adding more. When all the kale has been added, season with salt, stir in 2 cloves of garlic, and cover the pan. The greens will take anywhere from just a few minutes to 15 minutes to cook. When they are tender, remove the lid and allow any excess water to cook away. Turn off the heat and stir in 1 to 2 tablespoons red wine vinegar (if desired).
