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Zox Kitchen

Zox Kitchen: February 20, 2014

Swiss Red Chard Frittata

As winter continues to chill us to the bone, some vegetables continue to thrive even in the face of zero degree temperatures. Many cooked greens have such a capacity including collard, mustard, kale, Swiss chard and broccoli rabe among others.

My garden was frostbitten one winter day yet the cooking greens were blooming. My favorite is Swiss chard. I love it so many different ways. That season we enjoyed it as juice, and as hot sautéed soup, then puréed with Parmesan cheese crackers. Adding a crushed sheet of Nori seaweed is also tasty. I like the chard fried as well, especially in combination with sautéed kale and spinach. Sometimes we would add a mushroom soy with garlic and scallions. This version is quick, simple and delicious. Gratins were also appreciated by friends and family, especially when Swiss chard was layered with Gruyere, Finlandia, mozzarella and homemade Tuscan bread crumbs.

Lately I have been enjoying chard as a frittata. This specialty can become as creative as one can imagine by adding a quick stir fry with garlic, red radishes, 2-inch long slices of sautéed pumpkin or another favorite squash with toasted pine nuts and scrambled eggs. Here’s the recipe with an assortment of spices.

Swiss Red Chard Frittata­—Serves 4-6


2 bunches of Swiss red chard, sautéed

1/4 cup acorn or butternut squash, cut into 2-inch peeled slices, sautéed

1/4 cup sliced red radishes—e.g. 5-6

1/2 tsp, ground cardamom

1/2 tsp. ground cinnamon

1 tsp, smoked paprika

2 garlic cloves, diced and sautéed

3 tbsp. toasted pine nuts

4 large eggs, scrambled and combined with other ingredients

1/4 cup milk

3 tbsp. plus 1 tsp. extra virgin olive oil

Sea salt and fresh ground black pepper to taste


Coat the bottom of a large skillet with metal handles with 1 tsp. olive oil

Remove the ribs of the chard and set aside; cut the leaves into 1/2-inch pieces; wash well and sauté the leaves in 2 tbsp. oil.

Toast the pine nuts and sauté the diced garlic

Cut the squash into 1/2-inch wide by 2-inch long slices; add 1 tbsp. oil and sauté  

Sautée 4-5 large, thinly sliced red radishes for 1 minute on each side and add to the eggs with the spices

Mix all ingredients with the eggs and 1/4 cup milk and cook over a medium flame until firm—4-5 minutes.

Sprinkle Finlandia or Swiss cheese over the top of the mixture and place skillet under the broiler until light brown—3-4 minutes. Remove, cut into 8 wedges and enjoy.

Garnish with medium diced cucumber and Greek yogurt.

Please send send comments, questions or observations of interest to Chef Alan at This e-mail address is being protected from spambots. You need JavaScript enabled to view it