Kale and Turnip Frittata

Serves 6.

3 Red Dog turnips, shredded
3 Tbsp. butter
1/2 onion, minced
Sea salt
Black pepper
1/2 bunch Red Dog kale, sliced into shreds
2 cloves garlic, minced
8 eggs
1/4 cup whole milk, cream, or half-and-half
1/2 cup (large handful) shredded white cheddar or other mild cheese

Preheat the oven to 425.

Turnips have a lot of moisture, so the first step is cooking them down. Shred turnips with a box grater or food processor with a shredding blade. Melt 2 tablespoons butter over medium heat. Add the onion, the shredded turnips, the sea salt and a few grinds of black pepper. Mix evenly, then use a spatula to flatten, cook for two minutes, turn over, and flatten again. Repeat this 2-3 times until there is a lot of water surrounding the turnips. Carefully pour the water off. Flatten the mixture one last time and cook until it starts to brown, 3-4 minutes. Remove from pan and set aside.

Wash the kale. Remove stems, roll leaves into a tight bundle, and slice finely into shreds. In the same pan used for the turnips, add 1/2 tablespoon butter and briefly saute the garlic over medium heat, then add the kale. Sprinkle with salt and pepper, then cover 3-5 minutes until the kale wilts. Remove from pan.

While the kale is cooking, beat the eggs with the milk. Add a sprinkle of salt and pepper. (This flavors the whole dish, so salting at the table should not be necessary.)

Add a smidge more butter to the pan (about 1/2 tablespoon), melt over medium heat.  Add the egg mixture and cook, stirring briefly, until beginning to set, about 1 minute. Remove from the heat. Spoon the turnip mixture evenly over the eggs. Top with kale, then the cheese. Bake at 425 degrees until egg is set, about 15 minutes. Cool for 5 minutes, cut into wedges and serve.