Kuku Sabzi with Swiss Chard and Herbs

Kuku Sabzi with Swiss Chard and Herbs

Kuku Sabzi with Swiss Chard and Herbs

Kuku Sabzi with Swiss Chard and Herbs

An Afghan Herb Filled Frittata 

Kuku Sabzi with Swiss Chard and Herbs

The name is Kuku; a baked or fried egg dish laden with traditional sabzi, a stew made with greens and herbs. My Kuku Sabzi with Swiss Chard and Herbs is made with organic Swiss chard along with the traditional green onions, cilantro, dill and aromatic spices! Spinach  Qorma, another Afghan dish can easily be substituted for the chard. This Kuku is light and delicious, but more than that, is full of nutritious, health giving organic greens and protein rich farm raised eggs! My Kuku Sabzi with Swiss Chard and Herbs takes the frittata to the next level, it’s a Kuku! Serve with saffron scented basmati rice! 

1/4 cup extra virgin oil

1 bunch organic green onions, chopped

1 teaspoon ground fenugreek 

2 bunches organic Swiss chard, finely chopped

A little water

1 bunch organic dill, finely chopped

1 bunch organic cilantro, finely chopped

2 teaspoons ground coriander 

1/2 teaspoon black pepper 

1 teaspoon Himalayan or sea salt

2 tablespoons organic lemon juice 

6-7 farm raised eggs, beaten

Preheat oven to 350 degrees Fahrenheit 

In a large cast iron skillet or oven proof chef’s pan, heat olive oil to medium high on stovetop 

Add onions and sauté 

Add fenugreek and stir

Add Swiss chard, cook until wilted

Add a little water if needed

Stir in the rest of the fresh herbs, coriander, salt, pepper and the lemon juice

Reduce to simmer and cook until the greens are very tender but remain moist, about 10-15 minutes

Add the beaten eggs and spread evenly

Allow the eggs to set slightly then pop pan into the oven and bake for about 20 minutes until eggs are completely set and kuku is browned on the bottom

Switch oven to broil, transfer pan to under the broiler and broil for about 5 minutes or less until kuku is browned on top

Remove the pan from oven, let the kuku rest then cut into wedges to serve 

Serve my Kuku Sabzi with Swiss Chard and Herbs warm or at room temperature with basmati rice and a cucumber tomato salad or serve cold as an appetizer. Enjoy!

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