Colorful Swiss chard can contribute to a hearty, nutritious frittata

You have probably seen bunches of Swiss chard in the produce section of your supermarket — usually next to spinach and kale — and didn’t know how it differs from other greens. Chard is softer and sweeter compared to kale, mustard greens or collard greens, and much closer to spinach in taste and texture. Many of these popular greens can often be used interchangeably in soups, quiches, frittatas, pastas and simple side dishes.

This member of the beet family has large, flat, crinkled green leaves with thick, fleshy stems and ribs. Think of chard as two vegetables for the price of one, since the leaves and stems can be used either together or separately. Different varieties may have red, pink, white, or yellow stems (there is even rainbow chard). The robust flavor and uses are the same no matter the color. The stems can be cooked a little before you add the leaves or saved for another sauté or stir-fry.

Swiss chard (its name comes from a Swiss botanist) is originally from the Mediterranean region. This relative of the beet is an excellent source of vitamins A, C and K, as well as magnesium, potassium, and iron. Select large, firm leaves with a bright green color and no signs of wilting for the best quality and flavor. Wash, then cut off the stems and remove the ribs from larger leaves. Chard can be stored in the refrigerator for two or three days, wrapped in moistened paper towels and placed in an unsealed plastic bag.

Chard, Potato, and Red Pepper Frittata

This recipe is adapted from “You Got This! Recipes Anyone Can Make and Everyone Will Love” by Diane Morrisey, published by Simon Element, an imprint of Simon & Schuster ($35).

J Vineyards Cuvée 20 ($40), a sparkling wine from California’s Russian River Valley region, makes an unexpected accompaniment to this frittata. The notes of apple and gingersnaps cut through the richness of the eggs and pairs well with the slight bitterness of chard and the sweetness of red peppers.

Morrisey writes, “I call frittatas my “weekend heroes” because if I don’t have all the ingredients below, I just throw together 2 cups of chopped cooked vegetables left over from the previous week. They are great morning fare, but don’t neglect them for lunch or a light dinner. And leftover frittatas make great sandwiches with tomatoes and spicy mayo. I bake frittatas in a cast-iron skillet because it conducts the heat very well for even cooking, and it can safely go from stovetop to oven to table. Other greens can stand in for the Swiss chard if you wish. Try escarole, spinach, collard or dandelion greens, frisée, or arugula. You can also add some cooked bacon or browned prosciutto to the frittata.”

• 5 ounces Swiss chard (about ½ bunch), washed very well (or other leafy greens)

• 4 tablespoons olive oil

• 1 pound red-skinned potatoes, scrubbed but unpeeled, cut into medium dice

• 1 yellow onion, chopped

• 1 garlic clove, finely chopped

• 1/2 cup chopped drained jarred roasted peppers

• 1/2 teaspoon smoked paprika

• 1/4 teaspoon cayenne pepper

• 1 teaspoon kosher salt

• 1/4 teaspoon freshly ground black pepper

• 8 large eggs

• 1/4 cup whole milk or heavy cream

• 1/4 cup freshly grated Parmigiano Reggiano cheese

• 1/4 teaspoon crushed red pepper flakes

1. Strip the chard leaves from the stems and cut the stems crosswise into 1/2-inch lengths. Stack the leaves and cut them into 1-inch-wide strips, then coarsely chop them. Keep the stems and leaves separate.

2. Preheat the oven to 350°F. Heat 1 tablespoon of the oil in a 10- to 12-inch heavy ovenproof skillet (preferably cast-iron) over medium heat. Add the chard stems, cover and cook, stirring occasionally, until the stems begin to soften, about 4 minutes. In batches, stir in the chard leaves and cover, letting the first batch wilt before adding more. When all the chard has been added, cover and cook, stirring occasionally, until tender, about 5 minutes. Transfer to a bowl.

3. Wipe out the skillet. Add the remaining 3 tablespoons of oil and heat over medium heat. Add the potatoes and onion, cover, and cook, stirring occasionally, until they are tender but not browned, about 15 minutes.

4. Move the potatoes over to make an empty space in the skillet. Add the garlic to the empty space and cook until fragrant, about 1 minute. Pour off any liquid from the chard and scatter the chard into the skillet. Add the roasted peppers, smoked paprika, cayenne, salt, and black pepper and mix well.

5. In a large bowl, whisk together the eggs, milk, Parmigiano, and pepper flakes. Pour over the vegetables in the skillet and shake the pan to distribute the eggs.

6. Cook, without stirring, until the eggs are bubbling up and set around the edges, 3 to 5 minutes.

7. Transfer to the oven and bake until the frittata is puffed, lightly browned, and the top feels set when pressed in the center, 25 to 30 minutes.

8. Remove from the oven and let stand for 10 minutes before serving.

Yield: Serves 6 to 8