About 1 lb. leafy greens, such as spinach, chard, broccoli rabe or arugula, tough stems removed
1 cup water
Salt and freshly ground pepper, to taste
¼ cup olive oil
1 garlic clove, minced
In a large saucepan over medium heat, combine the greens and water. Cover and cook until tender, about 5 minutes for spinach or up to 10 minutes for tougher greens. Drain well in a colander, pressing out the excess liquid. Place in a kitchen towel and squeeze dry. Chop the greens and set aside.
Preheat a broiler.
In a bowl, beat the eggs just until blended. Season with salt and pepper.
In a 9-inch broiler-safe fry pan over low heat, warm the olive oil. Add the garlic and sauté until fragrant, about 30 seconds. Add the greens and a pinch of salt, and stir and toss to coat the greens well. Lightly stir in the eggs. Cook, lifting the edges as needed to allow the uncooked egg to flow underneath, until edges but are still moist in the center, about 10 minutes.
Transfer the pan to the broiler and broil until the top of the frittata is puffed and golden, about 1 minute.
Remove from the broiler and transfer the frittata to a serving plate. Serve hot, cut into wedges.
photo credit: Williams Sonoma